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Chicken and Vegetable Saute

Whisk ingredients for sauce together and set aside. Pan-fry chicken in oil until almost finished, about 7 minutes. Remove chicken from the pan and set aside. Add garlic, ginger, onion, butter and vegetable stock to the pan and stir-fry until browned. Add chicken, sauce and remaining ingredients to pan. Stir-fry on medium heat until the chicken is cooked and the vegetables are tender. Serve.

Ingredients:

1)

chicken stock : 0.5 cup

2)

water : 0.25 cup

3)

soy sauce : 0.25 cup

4)

honey : 2 teaspoon

5)

stevia : 0.13 teaspoon

6)

arrowroot flour : 1.5 tablespoon

7)

avocado oil : 2 tablespoon

8)

garlic cloves, minced : 4

9)

fresh ginger minced : 1 teaspoon

10)

onion chopped : 0.5

11)

butter : 2 teaspoon

12)

vegetable stock : 0.25 cup

13)

medium zucchini, sliced : 1

14)

broccoli, florets : 1 cup

15)

sliced mushrooms : 1 cup

16)

red pepper, cubed : 1

17)

chopped green beans : 2 cup

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