Looking for an easy spiced up chicken breast recipe? We always have chicken breasts in the refrigerator/freezer so this was a convenient mid week dinner. Serve with rice and steamed bok choy for a filling meal.
(modification of original recipe from The Judy Lab)
Serves 4
- 2 tablespoons Bragg Liquid Aminos or low sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon Sriracha hot chili sauce (adjust to your heat tolerance)
- 1 tablespoon peeled grated ginger
- 1 teaspoon fish sauce
- 2 garlic cloves, grated
- ½ teaspoon kosher salt
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 3 green onions/scallions, chopped (divided)
- 1 teaspoon toasted sesame oil
In a large mixing bowl, combine the first 7 ingredients (Liquid Aminos through salt) and whisk until well incorporated. Mix in the chicken and half of the scallions until well coated.
In a large non-stick skillet, heat oil over medium heat. Cook chicken until golden brown (about 5 minutes). Add ½ cup water to deglaze the pan and create a sauce (if the sauce is too thick, add up to 1 cup water). Cook chicken until cooked through (about 10 minutes).
Garnish with remaining chopped scallions.
Nutritional Info/Serving: Calories 182, Fat 4 g, Protein 27 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 tsp
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