2 Servings
Ingredients:
1 lb. chicken breast, cubed
1-2 bell peppers, sliced
1 c onion, chopped
½ inch piece of ginger, minced
2 cloves garlic, minced
1 small bunch green onions, sliced
½ c chicken broth 2 Tb soy sauce
1 Tb rice vinegar (apple cider works too)
1 Tb hot sauce (sambal oelek or sriracha work best)
1 Tb cornstarch
1 1/2 Tb coconut oil, divided into 3 portions
2 c rice
*Optional: 1/2 Tb PB2
Directions:
1. Whisk 1/2 Tbsp coconut oil, chicken broth, soy sauce, vinegar, hot sauce and corn starch in small bowl. Set aside.
2. Heat pan (or wok) to medium high heat with 1/2 Tbsp coconut oil.
3. Add chicken to pan (in batches if necessary) and stir fry for 3-4 minutes (chicken doesn’t need to be fully cooked). Remove, and set aside.
4. Add remaining coconut oil to pan and saute bell pepper, snow peas, onion, ginger, and garlic for 2-3 minutes, until garlic and onion start to caramelize.
5. Add broth mixture to veggies and cook for 1 minute or until thick.
6. Add chicken back into the pan and keep over medium heat until chicken is completely cooked through (about 5 minutes, depending on size). Remove from heat and stir in green onions.
7. Serve immediately over rice (or by itself). For added flavor, sprinkle with PB2.
