2 Tablespoons minced garlic (about 4 large cloves garlic)
4 Tablespoons oil
3 Tablespoons oyster sauce
2 Tablespoons sriracha
2 Tablespoons distilled white vinegar
Instructions
) In a bowl, mix the chicken with the kosher salt thoroughly and evenly and set aside.
) In another small bowl, combine the oyster sauce, sriracha, and distilled white vinegar and mix thoroughly.
) Heat a wok, skillet, or large saute pan to high, add 2 Tablespoons oil, and quickly stir fry the peppers, onion, carrot, and celery for about 2 minutes or until the onion just begins to turn translucent. Set the veggies aside on a plate or in a bowl.
) Heat your pan back up to high heat, add the other 2 Tablespoons of oil, and get that chicken cookin’! Cook until the chicken is no longer pink and juices run clear. Give the chicken a stir to redistribute and flip it, cook another 2 minutes or so.
) Stir in garlic and cook for about 30 seconds.
) Add in veggies, sauce mixture and toss to evenly mix into your stir fry.
Recipe by Tshaka Explains It All at http://tshakaexplainsitall.com/2016/03/07/hump-day-quickie-meals-paleo-stir-fry/