NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups baby bok choy

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

1 tsp toasted sesame oil

2 cloves garlic

1 tbsp fresh ginger

2 tbsp coconut aminos

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Wash the baby bok choy thoroughly, then slice the white stems into 1-inch pieces and roughly chop the green leaves.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken strips to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until the aroma is released.

• 6

  Add the sliced carrots and red bell pepper to the pan, stir-frying for 2 minutes until they begin to soften.

• 7

  Toss in the bok choy stems and cook for another 2 minutes, then add the green leaves and stir until just wilted.

• 8

  Return the cooked chicken to the skillet and pour in the coconut aminos, rice vinegar, and toasted sesame oil.

• 9

  Toss all ingredients together for 1 minute to coat thoroughly in the glaze, then serve immediately garnished with sesame seeds.