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117
Printed Book:
117
Chicken Stir-Fry
Combine soy sauce, stevia and flour in a small bowl. Stir until smooth. Mix in ginger, garlic and pepper flakes. Coat chicken with this marinade and refrigerate for at least 15 minutes.
Meanwhile, heat sesame oil in a large frying pan over medium-high heat. Stir in bell pepper, bok choy, water chestnuts, broccoli, carrots and onion. Cook until just tender, about 5 minutes. Remove the vegetables from the pan and keep them warm. Remove chicken from the marinade, reserving the liquid. Heat avocado oil in the pan over medium-high heat. Cook and stir the chicken until slightly pink on the inside, about 4–5 minutes. Return the vegetables and reserved marinade to the pan, bring to a boil, then lower the heat to medium. Cook and stir until the chicken is no longer pink in the middle and the vegetables are tender, about 5–7 minutes.
Serve
Ingredients:
1)
soy sauce : 0.66 cup
2)
stevia, or to taste : 0.25 teaspoon
3)
arrowroot flour : 2 tablespoon
4)
minced fresh ginger : 1 tablespoon
5)
large cloves garlic, minced : 3
6)
red pepper flakes : 0.25 teaspoon
7)
skinless, boneless chicken : 3
8)
thinly sliced, breast halves :
9)
sesame oil : 1 tablespoon
10)
bell pepper, cut into matchsticks: 1
11)
baby bok choy, chopped : 4
12)
sliced water chestnuts, drained : 8 oz
13)
head broccoli, broken into florets : 1
14)
sliced carrots : 0.5 cup
15)
onion, cut into large chunks : 1
16)
avocado oil : 1 tablespoon
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