I’d have to say, I think stir-fry is one of the most beloved recipes of all time. Why? Besides it tasting so good, it’s incredibly easy to make. So why purchase ready-made frozen stir-fry from your local grocery store (like I admittedly used to do) when you can just make your own? It’s equally delicious without all the preservatives AND you get to customize to your liking, adding your favorite vegetables and protein source.
Ingredients for up to 4 servings:
- ~1.25lb chicken breast
- 1.5 cup broccolini (or broccoli)
- 1 cup chopped baby portobello mushrooms
- 1 chopped red bell pepper
- 1/2 cup chopped red onion
- coconut oil spray
- sesame seeds (garnish)
- Stir-fry sauce:
- 2 tbsp coconut aminos (or low sodium soy sauce)
- 1 tbsp apple cider vinegar
- 1 tbsp raw, organic honey (optional but recommended for flavor)
- 1 tsp arrowroot starch (optional as a thickener)
- 1/2 tbsp garlic paste
- 1 tbsp Sriracha
- 1 tsp ginger
- juice from 2 clementines
- In a bowl, mix together all the ingredients for the stir-fry sauce.
- Chop chicken breasts into pieces.
- Spray a nonstick skillet with coconut oil and set on medium-high heat. Toss in the chicken pieces and cook until they are about 85% finished.
- When the chicken has nearly finished cooking, toss in the veggies and stir using a spatula. Cook for about 3 minutes.
- Pour in the sauce and stir.
- Garnish with sesame seeds for added flavor and crunch!
Approximate macros for 1 of 4 equal servings:
207 calories, 36g protein, 13g carbs, 2g fat, 1g fiber, 9g sugar
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