Asian Chicken Stirfry

Makes: 4 servings

Ingredients:

• 1 lb Chicken Breast or thighs sliced into strips

• 4 cups of: shredded cabbage, shaved brussels sprouts, sliced peppers, sliced onions, cut asparagus, or any combination of those

• 1 tbsp minced garlic

• 2 tbsp coconut aminos

• Salt to taste

• 1-2 tbsp sesame oil

• 2 tbsp chopped scallions/green onions

• Sprinkle of sesame seeds

• Optional toppings: Cilantro, lime juice, rice wine vinegar, avocado, kimchi

Method:

• Heat a large dinner skillet on medium with some sesame oil in the pan. Once hot, saute your chicken, stirring frequently until cooked through. Remove chicken.

• Add veggies to the pan. If your veggie is very sturdy, you may cover the pan to allow it to steam slightly, or pre-steam your veggie before adding to the pan. Cook the veggie until just tender but not mushy.

• Make a little well of space in the center of the pan, add a bit of oil and the garlic to cook in the space for 15-20 seconds before tossing it in with the rest of the dish. Add your chicken back to the pan and stir to mix.

• Turn off the heat and add your coconut aminos, salt, pepper, scallions, and top with sesame seeds.

Serve with cauliflower rice or mixed greens to complete your meal!