1 head broccoli, cut into florets
2 boneless chicken breasts
2 boneless chicken breasts
Sea salt and black pepper
¼ cup chicken broth
¼ cup chicken broth
¼ cup low sodium soy sauce
¼ cup dry sherry
2 T rice vinegar
t toasted sesame oil
t toasted sesame oil
1 T cornstarch
2 T avocado or coconut oil
½ savoy cabbage, shredded (or any green cabbage)
1 yellow onion, diced
2 stalks celery, chopped
1 red bell pepper, chopped
Pinch red pepper flakes
1-inch piece fresh ginger, peeled and grated
2 cloves garlic, minced or pressed
2 T toasted sesame seeds
2 T toasted sesame seeds
In a wok or large skillet, add about ½ cup water and bring
to a gentle boil.
Cook the broccoli florets until bright green, about 2 to 3
minutes.
Remove to a bowl and pour out the water; saving the wok or
skillet.
Thinly slice the chicken breasts and season with salt and
pepper.
In a small bowl, mix together the chicken broth, soy, sherry, vinegar, sesame oil, and
cornstarch.
In the same wok or large skillet, heat half of the oil and
stir fry the chicken until lightly brown on each side.
Remove to a platter and set aside.
Heat the rest of the oil and stir-fry the cabbage, onion,
celery, and bell pepper for 3 minutes.
Add the red pepper flakes, ginger, and garlic and stir-fry
another minute or two.
Return the chicken to the pan and add the soy sauce mixture.
Cook another 2 or 3 minutes and serve over cooked rice or noodles.
Top sesame seeds.
Top sesame seeds.
Serves 2 to 4
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