1 lb boneless, skinless chicken breast; cut into bite-size pieces
1 tablespoon low-sodium tamari
1 1/2 tablespoons virgin coconut oil
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 red onion, thinly sliced
2 large bell peppers, cored, seeded, and thinly sliced
8 oz asparagus, cut into 1 inch pieces
2/3 cup low-sodium chicken broth
5 cups packed spinach, coarsely chopped
Brown Rice
2 tablespoons sesame seeds, toasted
Instructions
In a small bowl whisk together 1 tablespoon of the vinegar, 1 tablespoon of the sesame oil, the lime juice, 1/2 teaspoon of the honey, and the chiles. Add the chicken, cover, and refrigerate, preferably for at least 30 minutes and up to 4 hours.
In a small bowl, whisk together the tamari with the remaining 1 tablespoon vinegar, the remaining 2 teaspoons sesame oil, and the remaining 1 teaspoon honey to make the stir-fry sauce. Set aside.
When ready to stir-fry, drain the marinated chicken and discard the marinade.
Heat a large skillet over high heat for about 20 seconds. When it is hot, add the coconut oil. As soon as the oil is melted, add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the onion and cook, stirring, until slightly softened, 30 seconds to 1 minute. Add the chicken and cook, stirring, for 30 seconds. Add the bell peppers and asparagus and cook, stirring, until well coated in oil and beginning to soften, about 1 minute. Add the chicken broth, cover the pan, and cook for 3 to 4 minutes, until the vegatables are softened but still brightly colored. Add teh spinach and the stir-fry sauce, and toss well. Remove from the heat. Divide the rice and top with chicken stir-fry. Sprinkle the sesame seeds over the plate and serve.
Originally Submitted
2/26/2011
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