Hot & Spicy Chicken Stir-Fry
A healthy wok based stir-fry with great flavors.
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper
1 large summer squash
1 cup slices water chestnuts
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper
1 large onion
3 cloves garlic
1 cup asparagus
1 oz lemon juice
1 oz vinegar
1/4 tsp cayenne pepper
1 tsp chili oil
3 tbsp olive oil
1 tbsp corn starch
4 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
2 <span class="measurestring" title="large breast (yield after cooking, bone removed)">large</span> chicken breasts
Cut chicken into bite size pieces or thin slices.
Sprinkle with corn starch, sea salt and pepper. Let sit for 10-15 minutes.
Heat 1/2 of olive oil. Add chicken cook until done and golden. Remove from wok.
Add remaining oil to wok; heat. Add garlic. vegetables and stir fry.
Add lemon juice, vinegar liquid amino acids (better than soy sauce) and spices.
Add dash of chili oil. Stir fry a few minutes.
Return chicken to wok to reheat and until vegetables are done to liking.
Serve alone or with yaki soba noodles or rice.
in 1 serving of Hot & Spicy Chicken Stir-Fry.
, 23% carbs, 34% protein.
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