Chicken and Broccoli Stir-fry

Alex Del Rosario

INGREDIENTS

• 3 tablespoons gluten-free tamari sauce

• 2 tablespoons vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon fresh ginger, minced

• 1 pound (16 ounces) boneless skinless chicken thighs, chopped into cubes (Can also substitute chicken breasts

• 1 tbsp. Coconut Oil [If you want a garlic flavor, use garlic-infused oil instead]

• 2 cups broccoli heads

• 2 medium carrots, chopped into thin sticks

• Toasted sesame seeds (for garnish)

PROCESS

1. Combine gluten-free Tamari sauce, vinegar, sesame oil, and ginger in a large resalable bag with the chicken.

2. Put chicken in the refrigerator for 10 minutes to marinate.  While marinating, prepare vegetables.

3. When finished marinating, place a large skillet over medium-high heat and add the 1 tablespoon of coconut oil.

4. When oil is warm, pour the chicken and marinade into the skillet. Allow chicken to cook for about 5 minutes, stirring and turning as needed.

5. Add broccoli and carrots to skillet and stir-fry until the ingredients are coated with sauce and the mixture is heated through.

6. Serve immediately over steamed brown rice, garnished with sesame seeds.

   *YOU COULD BLEND THE MIX IF YOUR CHILD HAS TROUBLE CHEWING/SWALLOWING.

Enjoy!