NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 cup baby bok choy

0.5 cup red bell pepper

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp red chili flakes

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the ground chicken to the pan along with the sea salt and black pepper, breaking it into small crumbles with a wooden spoon.

• 3

  Spread the chicken in an even layer and let it cook undisturbed for 4-5 minutes until the bottom is deeply browned and crispy.

• 4

  Add the minced ginger, garlic, and red chili flakes to the skillet, stirring for 60 seconds until the aromatics are fragrant.

• 5

  Toss in the chopped baby bok choy and diced red bell pepper, sautéing for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Pour in the tamari and toasted sesame oil, tossing everything together for one final minute to glaze the chicken and vegetables.

• 7

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