NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, even strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos and toasted sesame oil until well combined.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  Add the broccoli, bell pepper, and snap peas to the same skillet, stir-frying until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is fragrant.

• 7

  Return the chicken to the pan and pour in the sauce, tossing everything together to glaze.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.