Ginger Chicken Stir Fry
Sensational spicy mostly vegetable stir fry with chicken breast, ginger, garlic and chilies.
2 1/2 <span class="measurestring" title="medium breast (yield after cooking, bone removed)">medium</span> chicken breasts
3 cups chopped broccoli
3 cups cauliflower
1 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrot
1 large onion
2 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow pepper
1 cup green beans
2 cups shredded Nappa cabbage
2 cloves garlic
2 tsps fresh ginger
3 tbsps low sodium soy sauce
1 tbsp honey
1 cayenne seeds
3 tbsps olive oil
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
Cut up chicken into strips or cubes, brown in 2 tablespoons of extra virgin olive oil.
Add chopped or pressed garlic and ginger.
At the same time heat 1 tablespoon of extra virgin olive oil in wok and add all chopped vegetables.
When chicken is browned add 1/2 cup of water to pan - stir.
When fully cooked, add to vegetables and serve over rice or quinoa.
in 1 serving of Ginger Chicken Stir Fry.
, 25% carbs, 36% protein.
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