Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ginger puree
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes
- ¼ cup filtered water
- 1 tablespoon cornstarch
- 3-4 cloves garlic, minced
- 2 celery sticks, thinly sliced on the diagonal
- 2 bell peppers, julienned
- 1 spicy chili pepper, sliced (de-seed to reduce heat)
- 3 tablespoons avocado oil
- sesame seeds and/or chopped scallions, optional, for garnish
Instructions
- Combine the chicken, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, and 2 teaspoons of toasted sesame oil in a large bowl.
- In a separate bowl, mix 1 tablespoon of apple cider vinegar with 2 teaspoons of brown sugar until dissolved; add this mixture to the chicken.
- Allow the chicken to marinate for 20-30 minutes at room temperature.
- Heat 3 tablespoons of avocado oil in a large pan over medium heat.
- Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes; remove from the pan and set aside.
- In the same pan, add the minced garlic, sliced celery, bell peppers, and chili pepper; sauté for about 3-4 minutes until vegetables are tender.
- Return the chicken to the pan.
- In a small bowl, mix 1/4 cup of low-sodium soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of ginger puree, 1 tablespoon of apple cider vinegar, and 1 teaspoon of crushed red pepper flakes; pour over the chicken and vegetables.
- Stir to combine, then cook for another 5 minutes until everything is well coated and heated through.
- Mix 1 tablespoon of cornstarch with 1/4 cup of filtered water, pour into the pan, and stir until thickened, about 1-2 minutes.
- Serve hot, garnished with sesame seeds or chopped scallions if desired.
Notes
Marinating the chicken for longer enhances the flavor.
Adjust the level of crushed red pepper to control spiciness.
Feel free to add more vegetables like broccoli or carrots for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.