Chicken Stir-Fry
Serves 4
4 Tbsp Avocado oil
1 lb skinless chicken breast, cut into 1 inch cubes
2 cup Shredded carrots
4 cups Broccoli florets
3 cloves Garlic, minced
1 Tbsp Ginger, minced
1/4 cup Coconut aminos
2 tsp Apple cider vinegar
2 Tbsp Honey
2 tsp Arrowroot starch (optional to thicken sauce)
4 cups (132 g) cooked Cauliflower rice (optional)
Heat avocado oil in a large skillet over
medium heat. Add carrots and broccoli and cook 3-4 minutes.
Add chicken breast and cook 4-5 minutes or until chicken is cooked through, turning occasionally.
Add garlic and ginger and cook for an
additional 2 minutes.
In a separate bowl mix together coconut
aminos, apple cider vinegar, honey, and
arrowroot starch. Pour over stir fry,
reduce heat to a simmer, and cook for 2-3 minutes until sauce thickens.
Serve warm. Option to serve over
cauliflower rice. ENJOY!!