NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups soybean sprouts

3 cloves garlic

1 tsp fresh ginger

2 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips for even cooking.

• 2

  Rinse the soybean sprouts thoroughly in cold water and drain them in a colander.

• 3

  Mince the garlic cloves and finely grate the fresh ginger.

• 4

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

• 5

  Add the chicken strips to the skillet and season with the sea salt and black pepper.

• 6

  Sauté the chicken until it is golden brown and cooked through, approximately 5 to 6 minutes.

• 7

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the aromatics are fragrant.

• 8

  Add the soybean sprouts and tamari to the pan, tossing constantly for 2 to 3 minutes until the sprouts are just tender but still retain their crunch.

• 9

  Remove the skillet from the heat and drizzle the toasted sesame oil over the mixture.

• 10

  Garnish the stir-fry with sliced green onions and serve immediately while hot.