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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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