NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 cup Bok choy

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tsp Red chili flakes

1 clove Garlic

0.5 tsp Fresh ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Add the ground chicken, sea salt, and black pepper to the pan, breaking the meat into small crumbles with a spatula.

• 3

  Cook the chicken undisturbed for 3-4 minutes to develop a golden, crispy crust before stirring.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for 60 seconds until the aromatics are fragrant.

• 5

  Toss in the chopped bok choy and sliced red bell peppers, cooking for 2-3 minutes until the vegetables are tender-crisp.

• 6

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and red chili flakes.

• 7

  Pour the sauce over the chicken and vegetable mixture, tossing constantly for 1 minute to coat everything in a glossy glaze.

• 8

  Remove from heat and garnish with thinly sliced green onions before serving.