Honey Sesame Stir Fry

Every single one of our kids LOVED this stir-fry… so its definitely going into our meal plans all Summer.

As always it comes together super easy, and one-pan means minimal cleanup!Makes about 4 servings

Ingredients:

• 1.5 lbs boneless skinless chicken breasts, or tenders cut into 1-inch pieces
  
• 2 Tbsps sesame oil, divided
  
• 3 large pepper bells, different colors, diced large (I used red + yellow)
  
• 1 large onion, chopped into big chunks
  
• sea salt and fresh ground black pepper, to your taste
  
• 2 fresh garlic cloves, minced or pressed
  
• 1/4 raw cup honey
  
• 1/4 cup chicken bone broth, or stock
  
• 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  
• 1 tsp gluten-free flour
  
• 2 Tbsp sesame seeds
  
• 2 green onions, thinly sliced

Instructions:

Heat 1 Tbsp oil in a large skillet over medium heat. Add onion and cook for approximately 2 minutes.

Add in bell peppers and garlic and cook for an additional 3-4 minutes, or until veggies are crisp-tender. Remove from pan and set aside.

Add the remaining oil to the pan, then add in chicken and season with sea salt and pepper to taste.

Cook for 8 minutes or so, stirring occasionally until browned and cooked through.

Meanwhile, in a small glass bowl whisk together all the sauce ingredients.

Return veggies and add the sauce to the pan and cook, stirring for 2 more minutes until heated through and the sauce thickens a bit.

Garnish with sesame seeds and green onions. I served this over brown rice, but quinoa would also be awesome!

Enjoy!

❤Rachel

Honey Sesame Stir Fry Recipe

July 2, 2018

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 1.5 lbs boneless skinless chicken breasts, or tenders cut into 1 inch pieces
• 2 Tbsps sesame oil, divided
• 3 large pepper bells, different colors, diced large (I used red + yellow)
• 1 large onion, chopped into big chunks
• sea salt and fresh ground black pepper, to your taste
• 2 fresh garlic cloves, minced or pressed
• 1/4 raw cup honey
• 1/4 cup chicken bone broth, or stock
• 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
• 1 tsp gluten free flour
• 2 Tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Heat 1 Tbsp oil in a large skillet over medium heat. Add onion and cook for approximately 2 minutes.
2. Add in bell peppers and garlic and cook for an additional 3-4 minutes, or until veggies are crisp-tender. Remove from pan and set aside.
3. Add the remaining oil to the pan, then add in chicken and season with sea salt and pepper to taste.
4. Cook for 8 minutes or so, stirring occasionally until browned and cooked through.
5. Meanwhile, in a small glass bowl whisk together all the sauce ingredients.
6. Return veggies and add the sauce to the pan and cook, stirring for 2 more minutes until heated through and the sauce thickens a bit.
7. Garnish with sesame seeds and green onions. I served this over brown rice, but quinoa would also be awesome!

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