NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup bok choy

1 cup bean sprouts

0.5 cup carrots

0.5 cup celery

0.5 cup shiitake mushrooms

2 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, sesame oil, and arrowroot powder until smooth to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken strips to the pan and sear until golden brown and cooked through, approximately 5-6 minutes, then remove the chicken and set aside.

• 5

  In the same pan, add the minced garlic, grated ginger, sliced carrots, and celery, stir-frying for 3 minutes until slightly softened.

• 6

  Toss in the chopped bok choy, shiitake mushrooms, and bean sprouts, continuing to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

• 7

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

• 8

  Stir constantly for 1 minute until the sauce thickens and coats all ingredients in a glossy finish, then serve immediately.