Peach and Chicken Stir Fry
Ingredients
- 25 lbs boneless, skinless chicken breasts sliced into thin strips
- 2 #10 cans peaches drained and chopped
- 12 red bell pepper sliced
- 12 cups snap peas
- 12 cups broccoli
- 8 medium yellow onions sliced
- ½ cup garlic minced
- ½ cup fresh ginger minced
- 1.5 cups coconut aminos or lower sodium soy sauce
- 1.5 cups cornstarch
- 2 cups oil such as avocado oil
- 2 cups rice vinegar
- 2 cups honey
- Cooked rice or noodles for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with ½ of the coconut aminos or soy sauce, half of the minced garlic, and half of the minced ginger. Let it marinate for about 10 minutes.
- Prepare the Sauce: In a small bowl, mix the remaining coconut aminos or soy sauce, cornstarch, rice vinegar, honey, and a bit of water. Stir until the cornstarch is dissolved and set aside.
- Cook the Chicken: Heat 1cup of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and slightly browned. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining oil. Add the onion, bell pepper, broccoli, and snap peas. Stir-fry for about 10 minutes until the vegetables are tender-crisp.
- Add Garlic and Ginger: Add the remaining garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.
- Combine Everything: Return the cooked chicken to the skillet. Add the chopped canned peaches and the prepared sauce. Stir everything together and cook for another 3-4 minutes until the sauce thickens and everything is well-coated.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 30gProtein: 29.7gFat: 10gSaturated Fat: 1.7gCholesterol: 82.6mgSodium: 678mgPotassium: 825mgFiber: 3.7gSugar: 19.2gCalcium: 50mgIron: 1.86mg
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