NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sugar snap peas

0.5 cup Red bell pepper

1 tbsp Fresh ginger

2 clove Garlic

1.5 tbsp Coconut aminos

1 tsp Rice vinegar

0.25 tsp Sesame oil

0.5 tsp Arrowroot powder

1 stalk Green onion

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and thinly slice the red bell pepper and green onion.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil, swirling to coat the pan.

• 4

  Add the chicken cubes to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets, sugar snap peas, and red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and add the minced garlic and grated ginger, sautéing for 1 minute until highly aromatic.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 8

  Garnish with sliced green onions and serve immediately while the vegetables are still crisp and bright.