NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes, then season with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet in a single layer and sear for 4-5 minutes until golden and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the broccoli, bell pepper, and snap peas to the same skillet.

• 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 ginger to the vegetables, sautéing for 30 seconds until the aroma fills the kitchen.

• 7

  Return the chicken to the skillet and pour in the coconut aminos, tossing to coat everything evenly for 1 minute.

• 8

  Transfer the stir-fry to a bowl and garnish with toasted sesame seeds before serving hot.