Recipe by STACY DONG
Yields 1-2 servings
1 small to medium-sized piece of organic chicken breast, butterflied*
1/2 cup of organic frozen mixed vegetables (defrosted by submerging in room temperature water)
A few thin slices of organic big/yellow onion
1 clove of organic garlic, finely sliced
1 tbsp of liquid amino acid
To marinate the chicken:
A pinch of organic black pepper
A dash or two of organic corn starch (enough to thinly coat both sides of the chicken)
1 tsp of liquid amino acid
Firstly, marinate the chicken breast with the organic corn starch, organic black pepper and the liquid amino acid. Meanwhile, heat up a pan. Add 1 tsp of organic extra virgin olive oil/coconut oil.
Place the chicken onto the pan and let it pan fry for about 3-5 minutes on both sides. Remove the chicken and place it on a plate.
Add the garlic and onion slices and stir fry for about 10-20 seconds, before adding in the rest of the mixed vegetables. Stir quickly. Add in the liquid amino acid and a little bit of water to create the sauce. Turn off the heat when the sauce is done.
Meanwhile, cut the cooked chicken into small cubes and pour the sauce and the vegetables onto the chicken.
Serve with a bowl of rice for a complete meal.
* Place the chicken breast in between two clingwrap pieces and bang away. This will help the chicken cook evenly.