Chicken Stir fry recipe

So I really wanted to eat Sesame Chicken, Kelp Noodles and Veggies again, but I didn’t have any kelp noodles left so I had to make do with stir fry. I used a lot of the ingredients in the Sesame Chicken, Kelp Noodles and Veggies recipe, made some rice and went to town. It was so yummy and this time all the kids ate it without complaining. I love it when that happens. 

Chicken Stirfry Recipe

Ingredients:

• 3 chicken breasts, cut in bite sized pieces 
• Bok choi, sliced vertically and thinly
• 1 leek, sliced thinly 
• 4 carrots, peeled and spiralized 
• 4-5 scallions, sliced thinly
• 1 bell pepper, sliced thinly
• 8 ounces mushrooms, diced
• 1.5 crowns (or 10 oz bag of florets) broccoli, cut into bite sized pieces 
• 2 cups of this rice 
• 2.25 cups water
• Sauce Ingredients:
• 2/3 cup Braggs liquid aminos
• 4 tbsp sesame oil
• 4 cloves minced garlic
• 6 tbsp sesame seeds 
• Korean red pepper flakes to taste
• Olive oil 

Ingredients:

1. Heat the olive oil in a large skillet over medium heat. Fry the mushrooms for 5-8 minutes, until the liquid from the mushrooms has evaporated. 
2. Add the chicken, bell pepper, carrots, and broccoli. Stir fry for 3-4 minutes, then add leeks, scallions, bok choi, and cook another 3-4 minutes until the chicken is almost cooked through but not dry.
3. Whisk together the coconut aminos, toasted sesame oil, garlic, sesame seeds and Korean red pepper flakes to make the sauce. 
4. Add the sauce to the pan. Stir fry for about 5 minutes, until heated through. 
5. Add water and rice to pressure cooker, select rice setting and change cook time to 2 minutes and cook. 
6. Put rice on plate, top with stir fry and serve. 
7. Enjoy and repeat.