This stir fry is low in carbs and loaded with fantastic Asian flavors
3 Tbsp. soy sauce
1 Tbsp. honey
2 tsp. lemon juice
2 Tbsp. sesame oil
1 Tbsp. cornstarch
2 tsp. sesame seeds
1 Tbsp. olive oil
1¼ lbs. boneless skinless chicken breasts, cubed
1 medium onion, roughly chopped
1 1-inch ginger root, peeled and finely chopped
2 cups broccoli florets
¼ tsp. pepper
Whisk together soy sauce, honey, lemon juice, sesame oil and cornstarch. Set mixture aside. Over medium-low heat in a large skillet or wok, toast sesame seeds for 2 minutes, or until fragrant. Place toasted seeds in a bowl and set aside. Add olive oil to the same skillet, turn to medium heat and cook chicken until lightly golden. Add onions, ginger, broccoli and pepper. Sauté for 4 minutes. Reduce heat to medium-low, add soy sauce mixture and toss to combine. Cook until sauce is desired thickness, but no more than 5 minutes. Sprinkle with toasted sesame seeds and serve
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