Balsamic Honey Chicken Stir-Fry

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Produce

  • 10 oz Asparagus
  • 3 Garlic cloves, large
  • 2 tsp Ginger, fresh
  • 1 cup Mushrooms
  • 1 cup Sugar snap peas
  • 1/2 Yellow onion, medium sized

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/4 cup Coconut aminos or soy sauce
  • 2 tbsp Honey

• Baking & Spices

  • 1 tbsp Arrowroot starch* (optional
  • 2 tsp Red pepper

• Oils & Vinegars

  • 2 tbsp Sesame oil or coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 1.5 lbs Boneless skinless chicken breast, cut into small chunks
• ¼ cup balsamic vinegar
• ¼ cup coconut aminos or soy sauce
• 2 tbsp honey
• 3 large garlic cloves, crushed
• 2 tsp fresh ginger, minced
• 2 tsp crushed red pepper (optional)
• 2 tbsp sesame oil or coconut oil
• ½ medium sized yellow onion, chopped
• 10 oz asparagus stalks (ends trimmed), cut into 2 inch pieces
• 1 cup sugar snap peas
• 1 cup sliced mushrooms
• 1 tbsp arrowroot starch* (optional)

Directions

• Begin by heating a LARGE skillet to medium high heat.
• Make your sauce: whisk together balsamic vinegar, coconut aminos or soy sauce, honey, garlic, ginger, and crushed red pepper (if using). Set aside.
• Once skillet is hot, add sesame oil or coconut oil to coat the pan. Toss in all vegetables. Let your veggies cook for about 5 minutes (onions should be soft, mushrooms beginning to brown, and the rest still crispy).
• Toss in chicken pieces. Cook for another 8-10 minutes (depending on thickness of chicken). Chicken should be no longer pink, but still tender. Toss sauce into the pan and coat veggies and chicken.
• If you wish to thicken the sauce, add in arrowroot starch by first mixing with 1 tbsp of water. Add to pan and cook let simmer for another 2 minutes.
• Serve hot! Best served over rice or cauliflower rice.