Broccoli slaw chicken stir-fry
A quick chicken stir-fry over shredded broccoli and cabbage slaw, high in protein, low in carbs, packed with vegetables, on the table in 20 minutes.
Quick, delicious, and a great way to use the broccoli stalks most people throw away. Shredded broccoli and cabbage soak up the sauce beautifully and stay slightly crunchy. Solid weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 500g boneless skinless chicken thighs, sliced
- 1 onion, finely diced
- 1 tablespoon ginger, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons sesame oil
- 4 tablespoons fish sauce
- 1/2 cup water
- 1 teaspoon chilli flakes
- 2 cloves garlic, minced
- 1 tablespoon coconut sugar
- 4 cups broccoli slaw (shredded broccoli stalks and cabbage)
- 1 cup chopped spring onions
Method
- Slice the chicken thighs into strips.
- Heat olive oil in a wok or large pan.
- Add garlic, ginger, and onion. Stir until the onion is translucent.
- Add the sliced chicken and stir-fry for 3 minutes.
- Add the balsamic vinegar, sesame oil, fish sauce, water, chilli flakes, and coconut sugar.
- Stir well and simmer for 5 minutes.
- Add the broccoli slaw and spring onions. Simmer for 2 minutes.
- Serve.
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