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- Chicken and Broccoli Stir-Fry
-
- 1 lb Chicken Breast, Diced
- 3 TBSP Soy Sauce
- 1 TBSP Honey or Light Agave
- 3 TBSP Sesame Oil
- 1/2 Lemon Juiced
- 2 TBSP Cornstarch or Potato Starch
- 1 TBSP Minced Garlic
- 2 TSP Powdered Ginger
- 1 TSP Fresh Black Pepper
- 2 Cups Broccoli, Chopped
- 2 Bunches Bok Choy, Chopped
- 4-6 Stalks Green Onion, Chopped
- 1/2 Medium Bell Pepper ( Red Or Orange)
- Directions
- 1. Mix soy sauce, honey, 2 TBSP sesame oil, minced garlic, lemon juice, powdered ginger, and the starch together. Set aside. 2. In a skillet or wok over medium heat, add the 1 TBSP of sesame oil and cook the chicken until light brown, roughly 5 to 7 minutes 3. Add the broccoli, bok choy, bell peppers, black pepper and sauté for 4 to 6 minutes 4. Reduce the heat and add the sauce mixture. Mix to coat every piece and cook for 3-5 minutes, or until the sauce is thicker. 5. Serve with desired side dishes. Enjoy!
- Provided by:
- Erika Guzman, Recent ASU Nutrition Student
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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1. Dice bacon and cook over medium heat until crisp. Remove from skillet and drain on a paper towel lined plated. Discard all but 3 TBSP of bacon grease.
2. If using frozen corn and lima beans defrost.
3. In the skillet with the bacon grease add the onion, bell pepper, jalapeno and okra. Cook for 5 – 6 minutes or until soft.
4. Add corn, lima beans, garlic, apple cider vinegar, paprika, salt and pepper. Sauté for about 8 minutes.
5. Add in tomatoes and bacon and cook for 2 more minutes.
6. Serve immediately.
***Recipe Notes:
• If you cannot find lima beans, you can substitute with edamame.
• You can substitute red or white wine vinegar for the apple cider vinegar.
• For vegan version sauté in olive oil
