Chicken Broccoli Stirfry

Ingredients

• 4 boneless skinless chicken breasts
• 4 spring onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 Tablespoons gluten-free soy sauce (I used soy-free coconut aminos)
• 1 Tablespoon sugar or coconut sugar
• 4 cups cut broccoli
• 2 cups sliced mushrooms
• 3 Tablespoons coconut oil or other high heat oil
• 1/2 cup white wine or chicken broth
• 1/2 cup cold water
• 2 Tablespoons corn starch or arrowroot starch

Directions

1. Cut the chicken breasts into thin slices and place in a bowl.
2. Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.
3. Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.
4. Heat a couple tablespoons of oil in a wok or large skillet.
5. Add the broccoli and mushrooms. Stir fry 3 – 5 minutes until the broccoli is tender crisp and the mushrooms are soft. Remove to a bowl.
6. Put an additional tablespoon of oil in the skillet and add all of the chicken mixture. Stir and cook until the chicken is no longer pink.
7. Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.
8. Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.
9. Serve with rice.