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Chicken Veggie Stir-Fry

from the Daniel Plan cookbook


1/2pound boneless, skinless chicken breasts, cut into 1-inch strips
2cloves garlic, minced
1TB minced fresh ginger
3TB wheat-free soy sauce
1cup low-sodium chicken or veggie broth, plus a few TB extra
3TB cornstarch
1TB sesame oil
1TB coconut oil
2cups small broccoli florets
1cup corn
1/2cup sliced water chestnuts
1/2cup shredded carrots
1/2cup bean sprouts
1/2cup mushrooms, quatered
1t sesame seeds
2cups cooked rice (black or brown)


1.In a medium bowl, mix the chicken strips, garlic, ginger and 1 TB of soy sauce. Set aside.
2.In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container and shake well. Set aside.
3.In a large saute pan or wok, heat the coconut oil over high heat. Stir-fry chicken until tender and almost done, about 4-5 minutes.
4.Reduce heat to medium, add the vegetables and remaining soy sauce. Cook until the sauce thickens and the chicken is no longer pink in the center, about 4 more minutes. If the sauce becomes too thick, thin with a little chicken broth or water. Garnish with scallions and / or sesame seeds.
5.Serve over brown rice.