Chicken Stir Fry

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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Yellow Onion(110g)
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  4 tbsp Soy Sauce, Low Sodium
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  0.3 tsp 1/4 teaspoon kosher salt
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  1 tbsp Ginger, Fresh Root
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  3 Garlic(9g)
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  1 tbsp Honey
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  1 tbsp Vinegar, Rice
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  1 tbsp Cornstarch
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  0.3 tsp Red pepper flakes
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  1 Bell Pepper(119g)
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  12 oz Broccoli Slaw
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  1 cup Edamame, Shelled
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  1 cup Mandarin Oranges, Canned, Drained
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1Cut the chicken breast into bite-sized pieces (about ¾-inch cubes). Dice the onion, mince the fresh ginger and garlic, and dice the bell pepper. In a small bowl, whisk together the soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth; set aside.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook 3 minutes, stirring occasionally, until beginning to soften.
3. 3Add the chicken pieces to the skillet. Cook 5–7 minutes over medium-high heat, stirring occasionally, until the chicken is no longer pink and internal temperature reaches 165°F. Transfer the chicken and onion to a plate.
4. 4Add the remaining ½ tablespoon olive oil to the same skillet over medium-high heat. Add the bell pepper and cook 3 minutes, stirring occasionally.
5. 5Add the broccoli slaw and cook 4–5 minutes over medium-high heat, stirring frequently, until the vegetables are crisp-tender.
6. 6Return the chicken and onion to the skillet. Add the edamame and pour the soy sauce mixture over everything. Stir to combine and cook 1 minute over medium-high heat until the sauce thickens and coats the vegetables.
7. 7Remove from heat and stir in the canned mandarin oranges. Top with the green onions and sesame seeds.
8. 8Divide the stir fry evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days.