General Tso Chicken Stir Fry
Ingredients:
Sauce
- .25 c Honey
- .33 c Coconut Aminos Or Tamari
- 2 tbsp Sriracha Sauce
- 3 cloves Garlic minced or pressed
Chicken
- 1.5 lb Boneless Skinless Chicken Breast Tenderloins cut into bite-sized pieces
- .25 c Arrowroot Powder
- 3 tbsp Coconut Oil divided
Vegetables
- 1 c Onions thinly sliced
- 1 Zucchini halved and thinly sliced
- .25 head Red Cabbage thinly sliced
- 2 Carrots peeled and grated
- 1 Bell Peppers red, thinly sliced
- 1 c Sugar Snap Peas
Instructions:
- For the sauce, combine the honey, aminos/tamari, Sriracha, and garlic in a small bowl.
- Place the cut chicken tenderloins into a bowl. Add the arrowroot starch and 1 tbsp of the sauce to the bowl and toss to coat the chicken.
- Heat 1 tbsp of the oil in a wok or large skillet over medium-high heat for 3-5 minutes.
- Add the chicken to the wok/skillet and cook, undisturbed, for 3 minutes. Use a spatula or wooden spoon to stir-fry the chicken another 2-3 minutes until the chicken is evenly browned. Remove chicken from the pan and set aside, at this point the chicken might not be fully cooked.
- Add the remaining oil to the wok/skillet and heat over medium-high heat for 2-3 minutes. Add the onion, carrot, and bell pepper and stir-fry for 2-3 minutes, or until the vegetables are lightly browned.
- Add the zucchini and snap peas and continue cooking for 2-3 minutes.
- Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3-4 minutes or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.
Nutrition
Calories: 310kcal | Carbohydrates: 28g | Protein: 28g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 988mg | Potassium: 815mg | Fiber: 3g | Sugar: 18g | Vitamin A: 4685IU | Vitamin C: 69mg | Calcium: 54mg | Iron: 2mg
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