Red Meat Allergy Friendly Sesame Chicken Stir Fry
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4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breast, thinly sliced against the grain
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
- Ā½ tsp crushed red pepper flakes
For the stir fry
- 2 tbsp garlic-infused oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, cut into thin matchsticks
- 4 scallions, green tops only, thinly sliced
For serving
- 4 cups cooked jasmine rice
- 2 tbsp sesame seeds, toasted (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken with 2 tbsp tamari, 1 tbsp toasted sesame oil, and 1 tbsp cornstarch. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, maple syrup, rice vinegar, 1 tbsp toasted sesame oil, 1 tsp cornstarch, grated ginger, and red pepper flakes. Set aside.
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