Name: Speedy Chicken and Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 2 tsp Avocado oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Sugar snap peas; 1 clove Garlic; 1 tsp Fresh ginger; 2 tbsp Coconut aminos; 0.5 cup Cooked brown rice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

Nutrition

Per serving

476 calories

Protein: 39g; 32% of calories
Carbs: 45g; 37% of calories
Fat: 16g; 30% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the chicken breast into bite-sized 1-inch pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, then sauté for 3-4 minutes until the vegetables are tender-crisp.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Pour the coconut aminos over the mixture and stir well to coat all ingredients in the sauce.
Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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