NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Ground Chicken (93% lean)

1.5 cups Broccoli Florets

1 cup Sugar Snap Peas

1/2 teaspoon Avocado Oil

1/2 teaspoon Toasted Sesame Oil

2 tablespoons Coconut Aminos

1 teaspoon Fresh Ginger, minced

2 cloves Garlic, minced

2 tablespoons Green Onions, sliced

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat and add the avocado oil.

• 2

  Add the ground chicken to the hot skillet, spreading it out into a thin layer and letting it cook undisturbed for 3 to 4 minutes to develop a golden, crispy crust.

• 3

  Break the chicken into small crumbles with a spatula once browned, then stir in the minced ginger and garlic until they become fragrant.

• 4

  Add the broccoli florets and snap peas to the pan along with a tablespoon of water, then cover with a lid for 2 minutes to steam the vegetables until they are bright green and tender-crisp.

• 5

  Remove the lid and pour in the coconut aminos, tossing everything together for 1 minute until the sauce reduces slightly and glazes the chicken and vegetables.

• 6

  Turn off the heat and drizzle the toasted sesame oil over the stir-fry, garnishing with sliced green onions before serving.