NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp sesame oil

1 cup broccoli florets

0.5 cup sugar snap peas

0.5 cup red bell pepper

0.5 oz sliced almonds

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Remove the chicken from the pan and set aside; add the broccoli, sugar snap peas, and sliced red bell pepper to the same pan.

• 5

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 6

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

• 7

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

• 8

  Toss all ingredients together for 1 minute to ensure everything is well-coated and the sauce has slightly thickened.

• 9

  Transfer to a plate and garnish with the sliced almonds for an extra layer of crunch.