Description
Ready in 20 minutes!
Ingredients
- ¼ cups Low Sodium Soy Sauce
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Dark Brown Sugar
- 2 teaspoons Toasted Sesame Oil
- 1 Tablespoon Cornstarch
- Pinch Crushed Red Pepper Flakes
- 3 Tablespoons Canola (or Grapeseed) Oil
- 1 pound Boneless Skinless Chicken Breasts, Thinly Sliced
- Pinch Coarse Salt And Ground Black Pepper
- 1 whole Large Head Broccoli, Cut Into Florets
- 2 cups Stir-fry Veggies (red Pepper Strips, Snap Peas)
- 2 cups Cooked Rice Or Quinoa
- ½ cups Cashews Or Peanuts, Chopped And Toasted
- Sriracha, For Drizzling
Preparation
In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil. Vigorously whisk in corn starch until incorporated. Add a pinch of crushed red pepper flakes.
Heat canola or grapeseed oil in a large wok or skillet to medium-high heat. Add chicken breast and season with salt and pepper. Cook for about 4–5 minutes, stirring frequently, until browned. Add broccoli and stir-fry vegetables and cook another 3–4 minutes, until just slightly tender. Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.
Serve stir-fry over cooked rice or quinoa and garnish with cashews or peanuts and Sriracha.
