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Ingredients
  • subheading: Kung Pao Sauce:
  • 4 tablespoons coconut aminos
  • 2 tablespoons plus 2 tsp tablespoons honey or maple syrup
  • 1.5 tablespoon rice vinegar
  • 2.5 teaspoons toasted sesame oil
  • ½ teaspoons chili garlic paste or sub sriracha, to taste (I used ½ tsp and then added more at the end to my bowl)
  • 2 cloves garlic, pressed or minced
  • 2 tsp of grated or minced ginger
  • 1 tsp arrowroot powder or cornstarch
  • Chicken and Veggie Ramen Stir Fry
  • 2 brown rice ramen noodle cakes
  • hot tap water
  • 3 tsp olive oil or coconut oil, divided
  • 1 ½ cups of fresh broccoli florets, cut into small pieces
  • 2 cups of sliced bell peppers (I used 2 green peppers)
  • ½ cup of sliced yellow onions
  • 1 to 2 tablespoons of water
  • 1 lb chicken tenderloins, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • salt
Steps
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