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Delish! Another chicken dish that’s a winner!!! Although I make alot of stir fry dishes using broccoli, once you change up an ingredient, no matter how small a change it is, it becomes a whole new dish. And you know how I encourage changing things up!
When I made this, I served it over brown basmati rice and although my boys don’t care for any ‘healthy’ rice, they didn’t even notice, and of course, there were no leftovers!
This is fresh, easy and versatile, important aspects when cooking! You can add mushrooms to it, replace the shallots with onions, use maple syrup in place of honey, whatever works for you. Remember, it doesn’t have to be complicated to taste good.
As always, I’d love to hear from you! Stir fry’s – what do you put in yours?
Please feel free to share your ideas and tips in the comments below:)
Whisk together the egg whites and cornstarch in a large bowl until the consistency is smooth. Add the cubed chicken pieces, stir to coat and place in the fridge until ready to cook.
Whisk together the tamari, sesame oil, honey and minced garlic together in a small bowl. Add a bit of Sriracha sauce, mix and set aside. You can add more Sriracha sauce if needed, after the dish is made.
Heat 1 tbs. of oil in a large skillet pan/ wok over medium heat. When hot, add the chicken and cook until browned on both sides. When ready, transfer to a clean bowl and set aside. Add the remaining oil to the pan and stir fry the broccoli for about 2-3 minutes. Add the red peppers and shallots and cook for another 2 minutes. Add the chicken to the pan along with the sauce and let simmer for a few minutes until sauce thickens. Garnish with sesame seeds before serving.