Chicken Stir Fry with Bell Peppers, Carrots, and Broccoli
Serve this stir fry on top of sticky brown ric
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Skillet
- Stove
- Spatula
- Microplane
- Tongs
- Measuring cup
- Plate
- Colander
Ingredients
- 1½ pounds boneless chicken breasts, sliced into ½-inch strips
- 1 tablespoon tapioca flour
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- ½ teaspoons sea salt
- 1 tablespoon toasted sesame oil, divided
- ½ pounds broccoli, cut into florets (about one medium head)
- 2 medium red bell peppers, julienned
- 2 large carrots, julienned
- 2 small zucchini, sliced into ½-inch bias cuts
- 3 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1 tablespoon wheat-free tamari (or coconut aminos)
- 1 tablespoon cold water
- 2 teaspoons toasted sesame oil
- 2 teaspoons tapioca flour
- 2 cloves garlic
- 1 teaspoon fresh ginger
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