This is one of those recipes that I feel like apologizing for over and over again because I made it on the fly, tasting as I went, and there is no set “amount” for ingredients…a sprinkle here, a glug there…Sorry! I just had to post it, because my husband (who doesn’t like chicken) said “Ooh, I like it!” on his first bite, and that’s an accomplishment. So, I attempted some measurements, but really, taste it and adjust to your liking.
Chicken Stir Fry
Preheat oven to 400 degrees F
Take one bag of pre-cut broccoli (or cut up one head of broccoli into bite-sized pieces), rinse it, sprinkle it in a bowl with 4 Tbsp balsamic vinegar and 4 Tbsp olive oil, then lay it out on a pan and sprinkle garlic powder on it. Bake at 400 degrees F until it starts to brown.
Halfway defrost 4 chicken breast tenderloins and cube. Fry in a pan with high sides.
3 tsp Sambal Oelek (chili paste-sauce stuff)
2 tsp fish sauce
1 Tbsp coconut aminos
2 tsp sesame oil
1 Tbsp unsweetened rice vinegar
Once the chicken is done, drain in a fine-mesh strainer and leave them there.
In the now-empty pan, add a rinsed bag of broccoli slaw and season the same way as above.
When that’s getting wilty and close to done, use a scissor and cut 2-3 inches of a small bunch of green onions into the pan, and stir around a bit.
Add the chicken back in, and then the roasted broccoli from earlier.
Serve, and enjoy! It should have a citrusy beginning flavor and a slight after-burn. Very yummy!
If this were cut into much smaller pieces, it’d be great filling for the baked spring rolls I posted a couple weeks ago.