NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add the broccoli florets, sliced bell pepper, and snap peas, stir-frying for 4-5 minutes until tender-crisp.

• 6

  Add the minced garlic and grated ginger to the vegetables, stirring constantly for 30 seconds until fragrant.

• 7

  Return the cooked chicken to the pan and pour in the coconut aminos and toasted sesame oil.

• 8

  Toss everything together for 1 minute to allow the sauce to glaze the ingredients before serving hot.