Tamari-Spiced Fall Stir Fry
2
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
ChickenOccasion
EntertainingIngredients
- 1 cup broccoli florets
- 1 sweet potato diced
- 1 red onion sliced
- 1 pound chicken thighs cubed
- 2 tablespoons olive oil
- 1/4 cup San-J Organic Tamari 25% Less Sodium Soy Sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 tablespoon garlic minced
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 cup white rice cooked
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup pumpkin seeds
- 1 tablespoon cilantro chopped
Directions
- Preheat your oven to 400°F.
- Prep and cut your veggies. Toss your veggies with 2 tablespoons of olive oil and season with salt and pepper. Spread them evenly on a baking dish and cook for 20 minutes.
- Season chicken thighs with salt and pepper.
- To a hot pan, add 1 tablespoon of olive oil and your chicken thighs. Cook for about 3-4 minutes each side and remove from heat.
- In a small bowl, whisk San-J Organic Tamari 25% Less Sodium Soy Sauce, honey, Sriracha, and minced garlic.
- Add your cooked veggies to your pan with chicken on low heat.
- Pour your whisked sauce and mix well.
- In a small bowl, mix your water and cornstarch. Add to your chicken and veggies and mix well.
- Remove from heat and serve over a bowl of white rice. Top with chopped cilantro and pumpkin seeds. Enjoy!
Recipe by @Cookingwcata.
