Chicken Stir Fry

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  Olive oil(23g)

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

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  Chicken Breast, Boneless Skinless(680g)

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

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  Yellow Onion
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  Soy Sauce, Low Sodium(60g)
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  1/4 teaspoon kosher salt
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  Ginger, Fresh Root(15g)
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  Garlic(15g)
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  Honey(15g)
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  Vinegar, Rice(15g)
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  Cornstarch(15g)
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  Red pepper flakes(1g)
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  Bell Pepper
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  Broccoli Slaw(340g)
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  Edamame, Shelled(240g)
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  Mandarin Oranges, Canned, Drained(240g)
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
2. 2Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
3. 3In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
4. 4In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
5. 5Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
6. 6Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
7. 7Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.