Chicken Vegetable Stir Fry

Enjoy this delicious chicken stir fry with a serving of red quinoa on a brisk fall evening. The enzymes in the marinade help tenderize the meat. You can use tofu or tempeh instead of chicken for a vegetarian dish.

Serves two or three.

Ingredients

1 pound organic boneless, skinless chicken breast
1 red bell pepper
1 cup broccoli florets
sesame oil

Marinade

1 tablespoon Tamari
2 teaspoons Sweet Tasting Brown Rice Miso or other variety of miso.
3 garlic cloves minced
2 tablespoons brown rice vinegar
1 tablespoon kudzu or arrowroot powder dissolved in 2 tablespoons of cold water
1 teaspoon agave or honey
1 teaspoon red pepper flakes or fresh hot pepper (minced, seeds removed)
2 teaspoon fresh ginger minced

Directions:

1. Mix marinade ingredients. Cut chicken crosswise into ¼ inch strips. Mix chicken with marinade, cover and refrigerate for 15 minutes.
2. Cut peppers into thin strips and broccoli florets into bite size pieces.
3. Heat wok or large frying pan on high heat and add 2 teaspoons of sesame oil. Sauté broccoli for 2 minutes stirring constantly. Set broccoli aside.
4. Recoat pan with 1 tablespoon sesame oil. Remove chicken from marinade and set excess marinade aside. Sauté chicken for about 3 minutes until almost fully cooked.
5. Combine broccoli and peppers with chicken and remaining marinade. Continue stirring for 1-2 minutes. Garnish with scallions and sesame seeds. Serve with a side of red quinoa and enjoy!