NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Bok choy

0.5 cup Bean sprouts

0.5 cup Carrots

0.5 cup Celery

0.5 cup Shiitake mushrooms

2 cloves Garlic

1 tsp Fresh ginger

0.25 cup Chicken bone broth

2 tbsp Tamari

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the chicken bone broth, tamari, and arrowroot powder until smooth.

• 2

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

• 3

  Add the sliced chicken breast to the pan, seasoning with sea salt and black pepper.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.

• 6

  Toss in the julienned carrots, sliced celery, and mushrooms, stir-frying for 3 minutes until slightly softened.

• 7

  Add the chopped bok choy and bean sprouts, continuing to cook for another 2 minutes until the greens are wilted.

• 8

  Return the cooked chicken to the wok and pour the prepared sauce mixture over the ingredients.

• 9

  Stir constantly for 1 minute as the sauce bubbles and thickens into a glossy coating.

• 10

  Serve immediately while hot and the vegetables remain vibrant.