Thursday, December 5, 2013

Chicken and Vegetable Stir Fry
(Soy Free, Glutten Free, Egg Free)
1 ¾ cup chicken broth
1/4 cup raw coconut aminos
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon Garlic Powder
1 teaspoon Ginger, Ground
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
4 cups cut-up vegetables for stir-fry

1.    Mix broth, coconut aminos, cornstarch, sugar, garlic powder and ginger, in small bowl until smooth. Set aside.
2.    Heat oil in large nonstick skillet on medium-high heat. Add chicken; stir fry 5 minutes until cooked through. Remove from skillet.
3.    Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
4.    Stir chicken broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.