Chicken Ginger Stir Fry
Spicy flavorful stir fry sauce make this dish by Chef Michael one of our favorite ways to use a variety of organic veggies.
- 2 lb chicken breast cut into 3/4" strips
- 2 bell peppers
- 3 cups broccoli florets
- 4 medium carrots cut into 1/2" rounds
- 1 lb mushrooms cut in half
- 1/4 cup honey
- 1/4 cup tamari or soy sauce
- 1 Tbsp garlic minced
- 1 Tbsp ginger grated
- 1 tsp sriracha
- 2 Tbsp water
- 1 Tbsp cornstarch
Whisk all ingredients together and set aside in a large saute pan on medium heat. Add 2 oz sesame oil.
Add in chicken, bell peppers, broccoli, carrots, and mushrooms. Saute until chicken is cooked through, about 6 minutes. If the pan looks dry or stops sizzling, add another ounce of oil.
Turn heat to low and add sauce mixture. Continue simmering until sauce has thickened and coast chicken and vegetables.
Serve with rice or quinoa, top with fresh torn mint, cashews and sesame seeds.