Chinese Chicken Stir Fry

Serves: 4

Use as many veggies as you desire. I think the more the better!


  • 4 thinly sliced chicken breasts, cut into 3/4 inch pieces
  • 1 cup chicken broth/stock
  • ¼ cup honey
  • ¼ cup San-J Tamari soy sauce
  • Ginger powder
  • Garlic powder
  • 2 tsp sesame oil or tahini sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Broccoli
  • Onion
  • White button mushrooms, sliced
  • Carrot chips or sliced
  • Multi-colored peppers
  • 1 can Water chestnuts
  • (Optional) White Rice substitute of Better than Rice (which is organic konnayaku flour and organic oat fiber which has 0 carbs) or cauliflower rice


  1. Dice the chicken, season with some salt, ginger and garlic to your liking or 1/4 tsp of each and saute with olive oil.
  2. Steam the peppers, broccoli and carrots.
  3. Caramelize the chopped onion.
  4. Saute the mushrooms.
  5. Open up and rinse off the water chestnuts. Place aside.
  6. To make the sauce: in a bowl, add the 1 cup chicken stock, honey, soy sauce, 1/2 tbsp ginger, 1/2 tbsp garlic and sesame oil or tahini sauce. Whisk until smooth.
  7. Place the sauce in a deep enough skillet, and then add the chicken and the vegetables including the water chestnuts.
  8. Saute it all over medium heat.

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