General’s Chicken Stir-fry

Generals Chicken Stir-fry

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2 boneless, skinless chicken breasts, cut into 1/2″ cubes
1 Onion, sliced
1 c Carrots, sliced
½ Sm Cabbage, sliced
1 c Sugar Snap Peas, 1/2” slices
1 T Braggs Liquid Aminos [or Low-Sodium Soy Sauce]
1 t Sriracha Sauce

For the sauce:

1 Garlic clove, minced
¼ c sugar-free apricot preserves
1 T water (if needed…)
1 T Bragg’s Liquid Aminos [or Low-sodium soy sauce]
1 t chili paste
½ t dijon [or hot chinese] mustard
½ t black pepper
½ t ground ginger
½ t curry powder

 

Cut up chicken breasts into cubes, sprinkle with liquid aminos and Sriracha (omit if you want to cut how hot/spicy this dish is).
Set aside while you prep the other veggie ingredients.

In a small sauce pan quickly sauté the garlic, just to soften.

Add remaining sauce ingredients, adjust spices according to your likes. Simmer 3-5 minutes.

Heat oil or spray oil in a large skillet, add chicken and cook through.
Pour in ½ of the simmered sauce and cook until the sauce has been absorbed by the chicken.
Remove chicken and set aside.

In the same large skillet add the onions and carrots. Sauté 3-5 minutes.
Add cabbage. Sauté additional 5 minutes.
Add peas. Sauté additional 3-5 minutes.

Return cooked chicken. Continue cooking until veggies have reached the desired consistency.

Stir in the reaming sauce and heat through.

Serve with steamed brown rice.