NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes until golden and crispy, then flip and cook for another 2 minutes.

• 4

  Toss in the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-5 minutes until the vegetables are tender-crisp.

• 5

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

• 6

  Pour the coconut aminos over the mixture and toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 7

  Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.