Stir Fry Chicken with Vegetables and Sesame Ginger Sauce
- 1 TBSP sesame oil
- ½ cup all natural soy sauce or Bragg’s Liquid Aminos
- ½ cup chicken broth (or water)
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 pound boneless skinless chicken breasts, cut into 1 inch strips
- 1 TBSP olive oil
- 1 medium onion, diced
- 2 cups carrots, sliced
- 1 large red bell pepper, seeded and sliced into strips
- 2 cups sugar snap peas
- 1 15 oz can baby corn, drained
- 2 cups broccoli florets
- (note-any vegetables of your choice, including bok choy, zucchini, snow peas or others may be added or substituted)
- 2 tsp arrowroot powder (or cornstarch)
- For marinade, mix together sesame oil, soy sauce, chicken broth, grated ginger and garlic. Reserve ½ cup of marinade in separate container. Add chicken strips to remaining marinade, cover, refrigerate and let sit a few minutes or up to several hours.
- Heat olive oil in a large skillet over medium high heat. Remove chicken from marinade and add to skillet. Discard liquid in which chicken was marinated.
- Cook chicken 7-10 minutes, until lightly browned, tender, and cooked through, turning frequently.
- Remove cooked chicken from pan and set aside on plate.
- To skillet, add onions, carrots, and peppers and cook 1 minute.
- Add snap peas, baby corn and broccoli to skillet and cook 2 more minutes, until vegetables are crisp-tender.
- Return chicken to pan.
- Dissolve arrowroot in reserved marinade by stirring together in a small bowl or shaking in a lidded glass jar.
- Add arrowroot-liquid to vegetables and chicken in skillet and simmer until sauce thickens, about a minute. Serve over brown rice.