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Ingredients
- SAUCE:
- Ingredients
- 4 large boneless, skinless chicken breast cut up into small pieces
- 2 cups steamed broccoli (Do not over cook! They need to have some crunch to them because you will add them to the chicken and cook a bit longer)
- Optional: I add about half an onion, 2 carrots and a handful of snap peas ( I toss these in the pan after I finish cooking the chicken and sautee them for a bit)
- 6 TB soy sauce
- 3 TB orange juice
- 1.5 tsp red wine vinegar
- 3 TB coconut sugar (you can use brown sugar)
- 3 tsp sesame oil
- 1 tsp red pepper flakes (I add more to the grown-ups plates once served. You can omit this completely)
- 1.5 TB Cornstarch
- 3/4 tsp black pepper
- 3/4 tsp garlic powder
- 3/4 tsp ginger (optional, I leave this out because Chris doesn’t like ginger)
- 1 cup water
Details
Servings 1
Adapted from myfitfamily.com
Preparation
Step 1
In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, water and cornstarch. Reserve.
Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. Add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.
Add any additional veggies (besides the broccoli) to the pan and saute for a few minutes and then set aside with the broccoli.
Then, add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened. If the sauce doesn’t get as thick as you would like, simply mix : 1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.
Add the veggies, toss and serve over brown rice (or a rice/noodle of your choice).
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