NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup shelled edamame

1.5 cup broccoli florets

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through.

• 5

  Add the broccoli florets and shelled edamame to the pan with a tablespoon of water; cover with a lid for 2 minutes to lightly steam the vegetables.

• 6

  Remove the lid and pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately.