½ pound boneless, skinless chicken breasts, cut into 1-inch strips
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeno, seeded and minced
3 tablespoons wheat-free tamari or soy sauce
½ cup low-sodium chicken or vegetable broth, plus a few tablespoons extra
3 tablespoons cornstarch
1 tablespoon sesame oil
1 tablespoon coconut oil
2 cups small broccoli florets
1 cup corn ½ cup sliced water chestnuts, sliced
½ cup shredded carrots
½ cup bean sprouts
½ cup mushrooms, quartered
3 scallions, sliced diagonally
1 teaspoon sesame seeds
2 cups cooked brown rice
1. In a medium bowl, mix the chicken strips, garlic, ginger, jalapeno, and 1 tablespoon of the soy sauce. Set aside.
2. In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container, and shake well. Set aside.
3. In a large sauté pan or wok, heat the coconut oil over high heat. Stir-fry chicken until tender and almost done, about 4 − 5 minutes.
4. Reduce heat to medium, add the vegetables and remaining soy sauce. Cook until the sauce thickens and the chicken is no longer pink in the center, about 4 more minutes. If the sauce becomes too thick, thin with a little chicken broth or water. Garnish with scallions and sesame seeds. Serve over brown rice.