Dairy-Free & Egg-Free Chicken Stir-Fry

Ingredients

• 1.5 lb Chicken breast
• 2 cups Broccoli florets
• 1 cup Carrots
• 1/4 cup Soy sauce (low sodium)
• 2 tbsp Maple Syrup
• 1 tbsp Rice vinegar
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lb chicken breast into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
3. 3Place a 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1 tbsp sesame oil and let it heat until it shimmers, about 30 seconds.
4. 4Add the 2 cloves of minced garlic and 1 tsp of grated ginger to the hot oil. Stir constantly for 30 seconds until they smell fragrant, being careful not to burn them.
5. 5Add the cut 1.5 lb chicken breast to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
6. 6Add the 2 cups of broccoli florets and 1 cup of carrots to the skillet with the chicken. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and bright green.
7. 7Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats everything evenly.
8. 8Serve the stir-fry immediately over the 4 cups of cooked rice.

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