Skinny Chicken Broccoli Stir Fry

• 3 Tablespoons Sesame Oil
• 2 Organic Pastured Skinless, Boneless Chicken Breasts, Cubed
• 2 cloves Garlic, Minced
• 3 Small Carrots, Thinly Sliced
• 15 ounces, weight Frozen Chopped Broccoli Florets, Thawed
• 8 ounces, weight Canned Water Chestnuts, Drained And Rinsed
• 1/2 cups Dry White Wine
• 2 Tablespoons Organic Honey
• 2 teaspoons Sesame Seeds
• 2 teaspoons Ground Ginger
• 3 Tablespoons Organic Soy Sauce
• 1/2 teaspoons Organic Corn Starch (optional)
• 1 teaspoon Water
• 3 Tablespoons Scallions, Chopped (optional)
• 4 cups Cooked Brown Rice Or Quinoa, If Desired For Serving

1. Heat 1/2 tablespoon of the sesame oil in a wok or large saute pan over medium heat.
2. Add the cubed chicken and cook until lightly browned and cooked through on all sides, about 5-7 minutes.
3. Transfer chicken to a bowl, cover, and set aside.
4. Add the remaining 2 1/2 tablespoons of sesame oil to the pan, along with the garlic and carrots.
5. Cook until carrots begin to soften, about 3-4 minutes.
6. Add the thawed broccoli florets and drained water chestnuts, along with the white wine.
7. Stir and cook until wine reduces by about half, about 3-4 minutes.
8. Stir in the honey, sesame seeds, ground ginger and soy sauce.
9. Add the cooked chicken back in, and stir until well combined.
10. If you need to thicken the sauce, combine cornstarch and water in a small bowl then stir it into the wok.
11. Stir until thickened.
12. Serve stir-fry over brown rice or quinoa.
13. Top with fresh, chopped scallions (optional).

sesame oil, chicken breasts, garlic, carrots, broccoli, water, white wine, honey, sesame seeds, ground ginger, soy sauce, starch, water, scallions, quinoa

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-broccoli-stir-fry/ (may not work)