Skinny Chicken Broccoli Stir Fry

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 Tablespoons Sesame Oil
• 2 Organic Pastured Skinless, Boneless Chicken Breasts, Cubed
• 2 cloves Garlic, Minced
• 3 Small Carrots, Thinly Sliced
• 15 ounces, weight Frozen Chopped Broccoli Florets, Thawed
• 8 ounces, weight Canned Water Chestnuts, Drained And Rinsed
• ½ cups Dry White Wine
• 2 Tablespoons Organic Honey
• 2 teaspoons Sesame Seeds
• 2 teaspoons Ground Ginger
• 3 Tablespoons Organic Soy Sauce
• ½ teaspoons Organic Corn Starch (optional)
• 1 teaspoon Water
• 3 Tablespoons Scallions, Chopped (optional)
• 4 cups Cooked Brown Rice Or Quinoa, If Desired For Serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the chicken into bite-sized cubes. Heat the sesame oil in a large skillet or wok over medium-high heat.

2. Add the chicken and stir-fry until no pink remains and it reaches 165°F (74°C) in the thickest part, about 5 minutes. Move it to a plate.

3. Add the garlic, ground ginger and carrots to the pan and stir-fry for 2 minutes.

4. Add the thawed broccoli and water chestnuts and stir-fry for 3 minutes until the broccoli is tender-crisp.

5. Whisk the white wine, honey and soy sauce together, pour into the pan and return the chicken with its juices. Simmer for 2 minutes.

6. Mix the cornstarch, if using, with the 1 teaspoon water, stir into the pan and cook about 1 minute until the sauce thickens. Without cornstarch the sauce stays thin.

7. Serve over the cooked brown rice or quinoa, topped with the sesame seeds and the scallions if using.