NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken sausage

0.5 cup Shelled edamame

1 cup Red bell pepper

1 cup Baby bok choy

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken sausage into 1/4-inch rounds and chop the bok choy and bell peppers into bite-sized pieces.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken sausage to the pan and sear until golden brown on both sides, about 4-5 minutes.

• 4

  Toss in the bell peppers, edamame, and bok choy, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Pour the coconut aminos over the mixture and season with sea salt and black pepper.

• 7

  Toss everything together for another minute to allow the sauce to thicken slightly and coat the ingredients before serving.