Chicken Stir Fry!

So I was VERY hungry when I made this.  So hungry that I forgot to take a picture of the finished product, and I didn't even realize until I was a good half way through it, and who want's to see half eaten food right??   So you get the pan pic....but not to bad huh? :)

I've been craving stir fry for the longest time, and I don't tolerate sodium very well so I figured I was just SOL.  I saw something on FB today and it was a delicious looking stir fry.  My mouth legitimately starting watering, and to the kitchen I went.  I was rummaging through the fridge desperately wishing I had everything I needed to make it and luckily enough I did! So then I got creating....here's what I used

***INGREDIENTS***

4 chicken breasts 

2 tbsp olive oil

baby corn*

2 cups brocoli

1/4 cup sliced onion

6 mini sweet peppers

1/3 cup Bragg's liquid aminos

2 tbsp agave 

3 tbsp water

1/2 tsp ginger (ground)

1 tbsp garlic

1 tbsp white distilled vinegar

*To taste*

salt and pepper

cayenne pepper

onion powder

garlic powder

*I used Pampa can baby corn (actually in a glass jar).  Make sure you rinse the corn before cooking.

***HOW TO***

Slice the chicken breast and season with garlic powder, onion powder, salt and pepper.  There really is no measurements with this, I just sprinkle to give the chicken some flavor. Cook until done and set to the side.  Prep all your veggies.  Heat up 1 tbsp of olive oil in a wok or large pan.  Add in the baby corn, brocoli, onions and peppers.  Cook on a medium high heat for 3-5 minutes or until broccoli is soft. In a seperate bowl mix up 1/3 cup liquid aminos, 2 tbsp agave, 3tbsp water, 1/2 tsp ginger and 1 tbsp garlic.  I added in some cayenne and black pepper for spice.  If you don't like spicy, omit it.  If you do, go easy.  I didn't measure this but cayenne can be hot! :)  Mix this until it's well blended.  

Go grab that chicken.  I cubed mine, but if you want to leave it in slices that's fine too.  Add this to the veggies once it is done cooking.  Then add your stir fry sauce.  Let this cook on a high heat until the liquid has evaporated.  You don't want it to turn to mush so keep an eye on it.  If the liquid isn't going anywhere crank the heat up.  This is a stir fry so it needs to be at medium high heat or above the entire time cooking.  I served with brown rice....and ohmygee, this is good stuff.  This makes 4 servings too! :)

I completely forgot to add in the macro's on my previous posts, and I'm going to try and do it from now on.  

***MACROS***

 Calories..........312g

Total Fat...........15.6g

Carbohydrates.......20g

Fiber..................3.2g

Sugar................8g

Protein...............24

Based on one serving, the entire recipe being 4.  

I hope you enjoy it as much as I did! Until next time....

<3 xoxo <3

-Mo