Sweet & Spicy Stir-fry (E)

  • 1 t. coconut oil
  • 1 lb. boneless skinless chicken breast, diced
  • 1 large head of broccoli, cut into small florets
  • 1/2 bag of frozen peas
  • 1 red bell peppers, cut into thin strips
  • 1 c. quinoa (make sure you rinse it first) or brown rice
  • 2 c. water or FF chicken broth
  • Sweet & Spicy stir-fry sauce
  • Sweet & Spicy Stir-fry Sauce:

    • 1/2 c. FF chicken broth
    • 1/8 t. xanthan gum or glucomannan
    • 3 T. Bragg's Liquid Aminos or soy sauce
    • 1 T. + 1 t. hot sauce (I used Frank's Red Hot Sauce) OR 1 1/2 t. Sriracha ***
    • 1/8 t. THM Sweet Blend or 1/4. Truvia
    • 1 clove of garlic, minced
    • 3 dashed of crushed red pepper flakes

    ***This amount of hot sauce will give you a nice medium spice, if you'd like mild use 3/4 t. hot sauce. If you'd like it really spicy, the use 1 1/2 T. hot sauce.

    1. In a small sauce pan bring to boil the water (or chicken broth) to boil for the rice or quinoa. Cook to package directions.
    2. In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until the meat is cooked through.
    3. If you're using frozen vegetables, place them in a strainer and run them under hot water for about 2 minutes.
    4. In a small bowl combine all the ingredients for the sauce and set aside.
    5. Add the veggies to the skillet. Cook, stirring frequently for 3 minutes. Add the sauce and cook until the veggies are just tender, about 8-10 minutes.
    6. Serve over 1/2-3/4 c. quinoa or brown rice.