Honey Ginger Sesame Stir Fry

Honey Ginger Sesame Stir Fry

Serves 4


    • 1/4 Cup Organic Low Sodium Chicken Broth
    • 2 tsp Oat Flour (original recipe called for cornflour but this is what I had on hand)
    • 1/8 Cup Honey (use more if you want a little sweeter)
    • 1T Sesame Oil
    • 1T Low Sodium Soy Sauce
    • 1T White Wine Vinegar
    • 100g Yellow Onion
    • 1T Ginger Root, freshly grated
    • 115g Water Chestnuts, chopped
    • 8oz Zuchinni, chopped
    • 100g Red Peppers, diced
    • 200g Bok Choy, chopped
    • Sesame Seeds
    • Green Onions
    • Whole Wheat Noodles (or noodle variety of your choice) or Rice
    • 1 lb chicken or shrimp


    • Put oat flour and chicken broth in a bowl, whisk until well mixed. Gradually add in honey, sesame oil, soy sauce and vinegar, stir until mixed well.
    • In a large skillet or wok, heat small amount of sesame oil and add protein. Cook until done, set aside.
    • In the same pan, add oinion and cook until soft, add ginger and peppers, cook for 1 minute.
    • Add the rest of the veggies and honey mixture, cook 5 minutes.
    • Combine your protein and let simmer for 3 more minutes.
    • If you are pouring over noodles or rice, cook them separately and serve stir fry over top, garnish with green onion and sesame seeds.

Macros for Stir Fry without Noodles (using 4 oz chicken): 

20C 8F 28P

With 2oz whole wheat noodles: 61C 9F 35P