1/2 cup Asparagus, chopped
1/2 cup Broccoli, chopped
1 cup Carrots, chopped
1 tsp vegetable oil
2 chicken breasts, diced
1 cup Celery, chopped
1/2 cup Green onions, chopped
Sauce:
1/4 cup Soy sauce
1 tsp honey
1 orange juiced
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/2 cup Broccoli, chopped
1 cup Carrots, chopped
1 tsp vegetable oil
2 chicken breasts, diced
1 cup Celery, chopped
1/2 cup Green onions, chopped
Sauce:
1/4 cup Soy sauce
1 tsp honey
1 orange juiced
1 garlic clove, minced
1/2 tsp grated fresh ginger
Directions:
- In a microwaveable bowl or boiling water on the stovetop add carrots, broccoli, and asparagus until tender-crisp.
- Heat saucepan and vegetable oil over medium heat add sliced chicken and cook until chicken is no longer pink.
- Add all other vegetables (carrots, asparagus, broccoli, and celery)
- Mix all sauce ingredients (honey, soy sauce, ginger, garlic, and orange juice) in a separate bowl and pour over vegetables in saucepan.
- Cook for ~5-7minutes.
- Serve with hot rice.
Allergy Modifications:
- Gluten free: gluten free soya sauce, Bragg’s Gluten Free soya sauce
- Soy Free, Gluten Free, Vegan: coconut aminos
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