Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry
ingredients
all
1 Lime
juiced
1/2 tsp Sea salt
2 Chicken breast
skinless and boneless
1 tsp Kudzu root powder
can use arrowroot or cornstarch
2 Tbs Cold water
1/4 cup Tamari
or Braggs Liquid Aminos or any soy sauce
2 Tbs Water
3 Tbs Maple syrup
or honey
1 Lime
juice
1 Tbs Brown rice vinegar
or any rice vinegar
1 Garlic clove
minced
1 inch Ginger
peeled and grated or minced
Cayenne
pinch, more if needed
1 tsp Toasted sesame oil
1 head Broccoli
about 2 cups cut into bite size pieces (separate the stem)
1 Tbs Sesame oil
If you're craving for a delicious Chinese take-out, this is a healthy version that's around 300 calories per serving. The kudzu powder is just to thicken the sauce . You can leave it out if you don't have any.
1
Salt the chicken and add lime. Put in a ziplock bag or bowl and set aside for 20 minutes.
2
In a small bowl, whisk kudzu with 2 Tbs water until dissolved.
3
Using a small saucepan over medium-high heat, stir in tamari, 2 Tbs water, maple syrup, lime juice, rice vinegar, half of garlic, half of ginger and cayenne. Taste for FASS (fat, acid, sweet and salt) are well-balanced. Adjust if necessary. Bring to a boil. Lower heat and simmer uncovered until sauce thickens and reduce a little bit, about 4-7 minutes.
4
Stir in the kudzu mixture while whisking continuously. Stir in toasted sesame oil then remove from heat.
5
Heat large sauce pan over medium-high. Add sesame oil then add remaining garlic and ginger. Stir fry for 1-2 minutes until aromatic. Add chicken and stir constantly for 2-3 minutes. Add broccoli stalks until color changes to bright green. Then add broccoli florets until color turns bright and vibrant. You can add a little of the sauce to steam if the bottom of pan gets dry.
6
Pour in sauce and stir-fry for another 30 seconds, tossing constantly. Serve.
source: Rebecca Katz
notes
For a vegetarian option, use tofu or tempeh instead of chicken.

315 calories per serving


soy
sesame