CHICKEN AND BROCCOLI STIR FRY


Ingredients
  • 1 1/4 lb chicken thighs or breasts, cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1-2 tablespoons coconut oil or olive oil
  • 3 1/2 cups broccoli florets
  • 1/3 cup very thinly sliced or grated carrots
  • 1 tablespoon arrowroot starch or cornstarch , or 1 teaspoon xanthan gum for low carb
  • tablespoons water plus more as needed to thin out sauce
SAUCE and MARINADE
  • tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
  • 1 1/2 tablespoon oyster sauce leave out for low carb & use fish sauce instead
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon coconut sugar use low carb sweetener like erythritol, stevia or monk frui for low carb
  • 1/2 teaspoon Mirin Chinese cooking wine or Dry Sherry (omit for paleo & keto version)
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 1/3 - 1/2 cup water OR chicken broth
Optional
  • red pepper chili flakes
  • toasted sesame seeds
  • green onion sliced thinly
Instructions
  1. In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
  2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
  3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth).  Cover with lid.
  4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
  5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
    Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
  6. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.


Recipe source: lifemadesweeter

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