NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 clove Garlic

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tsp Arrowroot powder

1 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and arrowroot powder until the powder is fully dissolved to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through, then transfer to a plate.

• 5

  In the same pan, add the broccoli, bell peppers, and snap peas, sautéing for 3-4 minutes until they are tender-crisp and bright.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly fragrant.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats every ingredient.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions and sesame seeds before serving.