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07
01
2017

Lemon and Sriracha Chicken Stir Fry

Prep Time: 8 minutes | Total Time: 15 minutes

  • Servings
    4
  • Serving Size
    1/4 recipe
  • Calories
    283
  • Fat
    10g
  • Carbs
    8g
  • Protein
    21g

Ingredients:

  • 2 tbsp. – Olive Oil (can skip oil for less fat)
  • 2 – Chicken breast, diced into 1″ chunks
  • 1 – medium onion, sliced
  • 1 – bell pepper, diced
  • 1 – lemon, sliced thin
  • 3 tsp – 3 tsp siracha** more or less, to taste
  • 2 tsp – soy sauce
  • dash – seasame oil
  • handful – almonds, chopped
  • garnish – green onions
  • 4 cups¬† – broccoli – snap peas – mixed veggies – etc.
  • dash – salt and pepper

Directions:

  1. Heat oil in a cast iron pan or wok.
  2. Add chicken and season with salt and pepper, toss.
  3. Add diced onion, bell pepper, and lemon slices.
  4. Toss on high heat until browned.
  5. Add in Soy Sauce, sesame oil and sriracha- add in sriracha slowly and taste as you go to be sure you are not making it too spicy for your personal taste.
  6. Add pea shoots to pan, toss, and remove from heat.
  7. Garnish with sliced green onion and nuts.
  8. Serve warm.
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