NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Bell peppers

0.5 cup Snap peas

0.25 cup Red onion

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the sliced bell peppers, snap peas, and red onion, sautéing for 3 to 4 minutes until tender-crisp.

• 6

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

• 7

  Whisk together the coconut aminos and toasted sesame oil in a small bowl, then pour the mixture over the vegetables.

• 8

  Add the sliced chicken back into the skillet, tossing everything together to coat thoroughly in the sauce.

• 9

  Garnish the stir-fry with sesame seeds and serve immediately while hot.