NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli slaw

1 tbsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 2

  Season the chicken evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Lower the heat to medium and stir in the minced garlic and grated fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the broccoli slaw to the pan along with the coconut aminos and rice vinegar.

• 7

  Toss everything together and cook for 3-4 minutes until the slaw is slightly softened but still retains a crisp texture.

• 8

  Remove from heat and drizzle with the toasted sesame oil.

• 9

  Garnish with sesame seeds and sliced green onions before serving warm.