NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Shelled edamame

1.5 cup Broccoli florets

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and finely mince the garlic and ginger.

• 2

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

• 3

  Add the chicken strips to the skillet and cook until golden brown and almost cooked through, approximately 5 minutes.

• 4

  Add the broccoli florets and water to the pan, then immediately cover with a lid to steam for 2 minutes until tender-crisp.

• 5

  Remove the lid and stir in the edamame, minced garlic, minced ginger, and red pepper flakes, sautéing for 2 more minutes.

• 6

  In a small bowl, whisk together the tamari and toasted sesame oil.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze is glossy and fragrant.