Infusion needed: Infused coconut oil
Ingredients:
- 2 Tbsp Infused Coconut Oil
- 1 LB Chicken, cut into 1-inch cubes
- 1 Large Zucchini
- 1 Small Onion
- 1 Large Carrot
- 1 LB Broccoli
Sauce:
- 4 Garlic Cloves, peeled and finely chopped
- 1 Tbsp Ginger, finely chopped
- 2 teaspoons sesame oil
- ¼ cup Soy Sauce
- 2 Tbsp brown sugar
- 1 cup chicken broth
- ¼ cup flour
Method:
- Start by heating a wok or skillet over medium heat and add your infused oil to heat.
- Add chicken and cook through completely until browned and internal temp reaches 165℉
- Remove chicken from pan and add veggies.
- Cook until tender, about 3-5 minutes then remove from pan and set aside with cooked chicken.
- Add your garlic and ginger to the pan and cook until their fragrances begin to fill the air! This should take about 3 minutes.
- Add all your other sauce ingredients and stir until smooth.
- Add your chicken and veggies back in, allow them to heat through, and coat all your meat and veggies in the pan.
- Enjoy over fried rice!
Casey Belew is a cannabis advocate and the founder of CannaBelews. She is passionate about cannabis and helping to guide patients on their wellness journey.
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