NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup egg whites

1 tbsp extra virgin olive oil

1 cup bean sprouts

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.5 cup carrots

0.5 cup green cabbage

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast, sea salt, and black pepper, cooking until the chicken is golden and cooked through.

• 3

  Push the chicken to the edges of the pan and pour the egg whites into the center, scrambling them until they are just set and fluffy.

• 4

  Toss in the sliced bell peppers, shredded carrots, and cabbage, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Add the bean sprouts, minced ginger, and garlic, cooking for an additional minute until the aromatics are fragrant.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together to combine before serving warm.