Clean Eating Wok-Style Chicken and Carrots


Armadale Spanking Club

A delicious and healthy wok-style chicken stir-fry with carrots and colorful vegetables. This clean eating recipe is packed with flavor and perfect for a quick weeknight dinner.

Ingredients:
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 carrots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup low-sodium chicken broth
  • 1 cup broccoli florets
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • Salt and pepper to taste
  • 1 teaspoon cornstarch optional, for thickening
  • Sesame seeds and chopped green onions for garnish

Instructions:

For fifteen minutes, marinate the chicken slices in a bowl with soy sauce and a small pinch of minced garlic

In a wok or sizable skillet, heat the olive oil over medium-high heat

In the heated oil, add the ginger and the remaining garlic, and saut for one to two minutes, or until fragrant

When the chicken is fully cooked and no longer pink, add the marinated chicken and stir-fry it for three to four minutes

Take out and reserve the cooked chicken from the wok

Add carrots and sesame oil to the same wok

Stir-fry the carrots for 2 to 3 minutes, or until they begin to soften

Stir-fry the broccoli and the red and yellow bell peppers for an additional two to three minutes after adding them to the wok

Return the cooked chicken to the wok and pour in the chicken broth

Mix thoroughly

To taste, add salt and pepper for seasoning

Add a tablespoon of water and cornstarch to the wok to make a thicker sauce

As the sauce thickens, stir it

Add chopped green onions and sesame seeds as garnish

Enjoy while hot


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