NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 cloves garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the chicken breast into bite-sized strips and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Remove the chicken from the skillet and set aside on a plate, then add the broccoli, bell pepper, and snap peas to the same pan.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are bright green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the mixture becomes highly fragrant.

• 7

  Return the cooked chicken to the pan and drizzle with the coconut aminos and toasted sesame oil.

• 8

  Toss all ingredients together for 1 minute to ensure everything is thoroughly coated in the savory glaze.

• 9

  Transfer to a bowl and garnish with sesame seeds before serving hot.