Preparation Time
30 minutes
Sauce: chicken broth
1/4 cup
Sauce: tamari soy sauce
1/4 cup
Sauce: dry sherry
1 tablespoon
Sauce: sesame oil
1 teaspoon
Sauce: rice vinegar
1 teaspoon
Stir Fry: avocado oil
2 tablespoons
Stir Fry: boneless skinless chicken breast, cut into 1-inch pieces
1 pound
Stir Fry: salt and pepper
to taste
Stir Fry: red bell pepper, deseeded and chopped
1
Stir Fry: carrot, thinly sliced
1 small
Stir Fry: broccoli florets, cut into bite-sized pieces
2 cups
Stir Fry: yellow onion, chopped
1 small
Stir Fry: finely grated fresh ginger
1 tablespoon
Stir Fry: garlic cloves, minced
4
Garnish: sesame seeds
1 tablespoon
Garnish: Green Onion sliced
1
Community Tag
Creature World
Method
In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
Chicken stir-fry sauce in a bowl.
In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
Sautéing vegetables in a pan for chicken stir-fry.
Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.