Ingredients

2 chicken breasts, diced
2 tablespoons cider vinegar
2 tablespoon reduced-sodium soy sauce
1/4 cup organic chicken stock
1/4 cup low-sugar tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup diced carrots
1 small red bell pepper, diced
2 cups snow peas
1 (8-ounce) can water chestnuts, drained
1 cup bean sprouts
Sesame seeds, to garnish

Method

  1. Prepare ingredients as listed above by chopping, dicing and draining
  2. Place apple cider vinegar, soy sauce, tomato paste, garlic powder and salt into a mixing bowl
  3. Stir to combine
  4. Add chicken and toss until coated
  5. Place in fridge to marinade
  6. In the meantime, pour chicken stock into wok and boil chopped carrots until tender
  7. Add marinated chicken pieces to wok and stir fry until white
  8. Add additional vegetables and cook on medium heat until at desired consistency (I like my veg a little on the crunchy side!)
  9. Add sesame seeds to top of mix
  10. Serve on top of rice, steamed greens or enjoy on it’s own!

Suggestions

  1. Prepare ingredients as listed above by chopping, dicing and draining
  2. Place apple cider vinegar, soy sauce, tomato paste, garlic powder and salt into a mixing bowl
  3. Stir to combine
  4. Add chicken and toss until coated
  5. Place in fridge to marinade
  6. In the meantime, pour chicken stock into wok and boil chopped carrots until tender
  7. Add marinated chicken pieces to wok and stir fry until white
  8. Add additional vegetables and cook on medium heat until at desired consistency (I like my veg a little on the crunchy side!)
  9. Add sesame seeds to top of mix
  10. Serve on top of rice, steamed greens or enjoy on it’s own!
Calories340
Carbs20
Fat8
Protein48
Serving1
Quantity4

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