ASIAN STYLE GINGER CHICKEN - CALORIES:505 / P:53g F:13g C:44g

INGREDIENTS:

• 10g - Ghee / Tallow / Avocado Oil (for cooking)

• 800g - Chicken breast (Raw, skinless)

• 12g - Garlic

• 8g - Ginger

• 4g - Salt & Pepper

• 600g - Broccoli

• 480g - Carrot

• 720g - Shredded Cabbage

• 90ml - Coconut Aminos

• 60ml - Lime Juice

• 20ml - Rice Vinegar

• 30ml - Tamari Soy Sauce

• 20g - Sesame Oil

• Optional Garnish

• 60g - Green onion

• 12g - Coriander

METHOD:

Dice the raw chicken breast into bite-sized pieces.

Heat oil in a large pan, skillet or wok over medium-high heat. Add diced chicken, minced garlic & grated ginger. Season with salt and pepper and cook for 5-6 minutes, stirring frequently until chicken is golden and cooked through.

Remove chicken from the pan and set aside.

In the same pan, add broccoli and shredded carrots. Add 2-3 tablespoons water, cover with lid & steam for 3-4 minutes until vegetables are tender.

Remove lid, add shredded cabbage & saute everything together for 1-2 minutes until slightly caramelized and any excess water evaporates.

Return the chicken to the pan. Add the coconut aminos, lime juice, rice vinegar, tamari & sesame oil. Toss everything together for 1-2 minutes to blend the flavours.

Divide into 4 serves and store the other 3 in an airtight glass container for future dinners.

Serve the 1 serving in a bowl. Optional; garnish with sliced green onions and coriander. Enjoy!

CALORIES:505

P:53 F:13 C:44

MAKES 4 SERVES