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114
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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