NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 oz Dry roasted peanuts

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

2 stalks Green onions

0.5 tsp Sesame oil

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and chop the bell pepper and zucchini into uniform pieces.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 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 cook for 5-6 minutes until golden brown and cooked through.

• 5

  Add the diced bell peppers and zucchini to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute as the glaze thickens.

• 7

  Stir in the roasted peanuts and sliced green onions, then remove from heat.

• 8

  Drizzle with sesame oil before serving immediately in a bowl.