NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

6 oz lean ground chicken

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1.5 cup green cabbage

0.5 cup carrot

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the lean ground chicken to the skillet, breaking it into small crumbles with a spatula, and cook until fully browned.

• 3

  Stir in the diced yellow onion, minced garlic, and minced ginger, sautéing for 2 minutes until the aromatics are fragrant.

• 4

  Add the shredded green cabbage, julienned carrots, and sliced red bell pepper to the pan.

• 5

  Sauté the mixture for 5 minutes, stirring frequently, until the vegetables are tender yet retain a slight crispness.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the stir-fry, tossing everything together to ensure an even glaze.

• 7

  Season the dish with sea salt and black pepper, then transfer to a large bowl to serve immediately.