Vegetable and Chicken Stir Fry
Stir Fry Sauce
1/2 cup of low sodium soy sauce or Tamari if you are gluten free
1/2 cup of chicken broth or vegetable broth
1 Tbsp of corn starch or arrow root if you are gluten free
1 Tbsp honey
1 tsp sesame oil
1 tsp rice vinegar
2 garlic cloves
1 pound boneless skinless chicken breast cut into 1" pieces
1 large head of broccoli
2 colored bell peppers (remove seeds)
1 cup of green snapped peas or green beans
(Use vegetables that you prefer)
In a mason jar or bowl, combine all te stir fry sauce ingredients and whisk to combine. Set aside.
Cook according to what you use.
Heat your wok, or a large skillet, over medium heat. Add 1 tablespoon of olive oil, and cook the chicken 6-7 minutes until no longer pink. Transfer to another bowl.
Cook vegetables until crisp and tender. (Be sure to watch so as not to make them too soggy). Once all the vegetables have been cooked, and the chicken in with the cooked vegetables. Pour in the stir fry sauce, reduce heat to medium, and cook for about 5 minutes until the sauce thickens to your liking.
Serve over warm rice
Serving size is according to your customized nutrition plan