Szechuan Chicken and Broccoli Stir-Fry
Chicken breast stir-fried with crisp broccoli and sweet carrots in a spicy, garlicky Szechuan sauce, finished with sesame seeds.
Ingredients
6 oz chicken breast or thighs, sliced thin
1 cup broccoli florets
¼ cup carrot, sliced thin
1 Tbsp coconut aminos or soy sauce
1 tsp white vinegar
1 clove garlic, minced
½ tsp fresh ginger, grated
¼ tsp crushed red pepper flakes
¼ tsp sesame seeds
1 Tbsp butter (for stir-fry)
1 Tbsp olive oil (for finishing)
Salt and pepper, to taste
Macronutrients
Protein: 42g
Fat: 32g
Carbs: 6g
Preparation
In a small bowl, mix the coconut aminos or soy sauce (1 Tbsp), white vinegar (1 tsp), minced garlic (1 clove), grated ginger (½ tsp), and crushed red pepper flakes (¼ tsp) to make the Szechuan-style sauce. Set aside.
Heat a large skillet or wok over medium-high heat and melt the butter (1 Tbsp) for cooking. Add the sliced chicken (6 oz), season with salt and pepper, and cook for 4–5 minutes until browned and mostly cooked through.
Add the sliced carrots (¼ cup) and broccoli florets (1 cup) to the skillet. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Pour the prepared sauce into the skillet and stir everything together to coat well. Cook for another 1–2 minutes until the sauce thickens slightly and everything is glazed.
Drizzle olive oil (1 Tbsp) over the top and sprinkle with sesame seeds (¼ tsp) just before serving. Serve hot.
SUNDAY 250622