Prep: 15 min
Cook: 20 minu
Serves: 2
Ingredients:
1 large carrot, peeled, spiralized or julienned
2 cups broccoli florets
1 tablespoon sesame oil
salt and pepper, to season
½ pound boneless chicken thighs, sliced thinly into strips
1 garlic clove, minced
1 teaspoon freshly grated ginger
3 teaspoons low-sodium tamari (or coconut aminos)
1/2 teaspoon white sesame seeds, to garnish
Instructions:
- Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente.
- Drain into a colander and set aside, dividing the broccoli and carrot noodles.
- Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil.
- Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
- Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently.
- Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
- Divide into two bowls and garnish with sesame seeds.
Source: https://www.thepaleomom.com/guest-post-ali-maffucci-sesame-ginger-garlic-chicken-broccoli-carrot-noodle-stir-fry/