Asian Chicken Stirfry
Prep Time
15 minutes
Ingredients
- 2 chicken breasts, skin removed, diced into 1" cubes
- 1 tsp pepper, fresh cracked
- 1 tsp celtic sea salt
- 2 tbsp avocado oil, or other high-heat oil
- 1 white onion, diced
- ¼ cup diced garlic
- 1 red bell pepper, diced
- 1 zucchini, diced into small half circles
- 1 cup pea shoots
- 1 tsp lemon juice
- 3 tbsp coconut aminos
- 1 tsp sesame oil, to finish
Directions
- Trim excess fat or tissue from chicken and cut into 1-2" cubes.
- Generously season chicken with salt and pepper.
- In a large, heavy, nonstick pan or wok, heat avocado oil until shimmery on medium high heat. (Do not let oil smoke, just get it hot.)
- Add chicken to pan and cook 3 minutes until lightly browned, stirring occasionally to prevent burning.
- Stir in diced onion and garlic and stir, continue to cook until onions and garlic are soft, fragrant, and lightly browned - about another 2-3 minutes.
- Add in bell peppers and zucchini and cook until chicken is a lovely golden brown and vegetables are soft and browned - about 5 minutes.
- Stir pea shoots, coconut aminos, lemon juice, and sesame oil in and toss well over heat for 1-2 minutes - until sauce has thickened slightly and coated dish evenly.
- Remove from heat and serve immediately.