Prep time: 30 mins
For the Stir Fry:
16 oz. boneless, skinless chicken breasts, cut into chunks
1.5 tablespoons olive oil
1 tablespoon minced garlic
4 cups broccoli florets
1/2 cup shredded carrots
1/2 cup Snow peas
For the Sauce:
Garlic minced 1 tbsp
Walden farm Maple Syrup 2 tbsp
Black pepper powder 1/2 tsp
Low-sodium soy sauce (or tamari) 1/4 cup
Fresh ginger grated 1 tbsp
Sriracha 1 tsp
White Vinegar 1/2 tsp
1/2 cup tablespoons water
1 tsp sesame oil
1 tsp of Japanese Miso paste
1 tsp of corn starch (don't worry this will add 2 gm of carbs in your meal)
Salt 1/2 tsp (add in the end if needed)
Heat olive oil in a large saute pan over medium/high heat and add chicken breast to pan and cook for 2-3 minutes.
Prepare sauce by whisking together all ingredients until most of the cornstarch has dissolved. Set aside.
Next, add the rest of your stir fry ingredients to the pan (except for carrots) and saute for few minutes before adding sauce.
Bring sauce to a boil and then reduce to low, add carrots, and let simmer for 6-8 minutes.
Remove from heat, garnish with spring onions greens and serve over Cauliflower rice or enjoy just like that.