NUTRITION

SERVINGS

INGREDIENTS

7.5 oz ground chicken

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, freshly grated ginger, and minced garlic to create a clean, savory stir-fry sauce.

• 2

  Place a large stainless steel skillet or cast-iron wok over medium-high heat and add the avocado oil, swirling to coat the surface.

• 3

  Add the ground chicken to the hot pan, seasoning immediately with the sea salt and black pepper.

• 4

  Use a wooden spoon to break the chicken into small, uniform crumbles as it browns, ensuring it is fully cooked through and no pink remains.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and snap peas, stirring constantly to ensure even cooking.

• 6

  Sauté the vegetables for about 4 to 5 minutes until they reach a vibrant, crisp-tender texture that retains its bite.

• 7

  Pour the prepared ginger-garlic sauce over the chicken and vegetable mixture, tossing vigorously for 60 seconds until everything is glossy and aromatic.

• 8

  Transfer to a bowl and finish with a sprinkle of sesame seeds for a delicate crunch.