This is the same recipe, except for the addition of two ingredients at the end. All of the vegetables in the recipe are organic.
5 stalks of celery, coarsely sliced 1 onion, medium large, cut into 1/2" wedges 8 baby carrots, sliced lengthwise 1 red bell pepper, cut into 1/2" wedges 1 cup fresh broccoli florets, cut if necessary so they are about an inch in diameter 2 green onions, sliced 1 heaping teaspoon bottled minced garlic 2 Tablespoons garlic powder 1 tsp red pepper flakes (optional) 1 boneless skinless chicken breast, partially frozen, cut into thin slices, then into chunks 1 cup double black soy sauce 1/2 cup cooking sherry 1/4 cup Skinny Mixes zero carb zero sugar Coconut syrup 1/2 cup olive oil total, 1/4 cup each frying pan if you don't have a Wok. Non stick cooking spray
For Chinese Chicken Tahini, at the end, add:
1 heaping tablespoon cornstarch dissolved in about 1/3 cup water 1/2 cup sesame tahini
Because the carrots take so long to cook, I placed them first in a tiny fry pan with water to cover, covered the pan, and cooked for about 10 minutes.
Next, in a non-stick fry pan sprayed with non stick cooking spray, add 1/4 cup olive oil and heat to high. When the pan is hot, add the chicken and the red pepper flakes, and stir fry them together. When they are near to being cooked, but with a pink spot here and there, sprinkle the chicken heavily with garlic powder...1 tablespoon or more, toss, and cover the pan and take it off the heat. Set it to rest.
Strain or drain the carrots. In your second frying pan, spray with non-stick cooking spray, add 1/4 cup of olive oil, and all the vegetables EXCEPT the green onions . Stir fry the vegetables, tossing constantly to coat everything with oil. After about 5 minutes of tossing, to the vegetables add minced ginger, 1 tablespoon garlic powder, soy sauce, and coconut syrup. Allow the soy sauce and spices to come to a boil. Remove the cover from the chicken and use it to cover the veggies. Cook veggies for about 6 minutes covered. Turn off the heat if you are making Chinese Chicken, and add 1/2 cup of cooking sherry and the green onions. Stir, and serve over brown rice.
For Chicken Tahini, add 1/2 cup sesame tahini to the veggies and chicken before the green onions and sherry are added. In a cup, mix the cornstarch and the water, and add that to the liquid in the pan. Stir until the liquid is thickened, and at the last minute add the sherry and green onions, and cook 1 minute more.
Chicken Tahini can be served over rice if you are eating carbs, but it can be eaten by itself, like a thick stew.
