In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken strips and sauté until no longer pink. Add the broth, soy sauce, garlic, and ginger. Simmer for about 20 minutes.
When the chicken has almost finished cooking, sauté the peppers, mushrooms, and broccoli with 2 tablespoons olive oil in a separate pan for 4 to 5 minutes. If you like, add a tablespoon of sauce from the chicken.
Combine the chicken and vegetables and remove from the heat.
If using pecans, don’t add them to the stir-fry until you’re ready to eat, they’ll get soggy.
Calories from fat242
Calories from saturated fat47
Total Fat26.9 g
Saturated Fat5.2 g
Trans Fat0.0 g
Polyunsaturated Fat4.5 g
Monounsaturated Fat15.7 g
Total Carbohydrate7.5 g
Dietary Fiber1.8 g
This recipe contains soy sauce which is on the Grey List.