Makes 2 Servings
Macros: 317 Cal, Fat 11g, Carbs 20g, Fibre 3g, Protein 33g
283 grams Chicken Breast (cut into 1-inch cubes)
1 tbsp Sesame Oil (divided)
2 Carrot (medium, peeled, and sliced thin)
1 cup Snap Peas (trimmed and chopped)
1/3 cup Water (divided)
2 tbsps Coconut Aminos
2 tsps Ginger (fresh, grated or minced)
1 tbsp Maple Syrup
1 Garlic (clove, minced)
1/2 tsp Arrowroot Powder
Heat half of the sesame oil in a pan over medium heat. Add the chicken and cook for five to seven minutes or until cooked through. Transfer to a plate.
Add the carrots and snap peas to the pan. Stir to combine with any remaining juices in the pan then add two-thirds of the water and cover with a lid. Steam the vegetables for four to five minutes or until just tender.
Meanwhile, in a small bowl combine the coconut aminos, ginger, maple syrup, garlic, arrowroot powder, and the remaining sesame oil and water and mix well.
Add the chicken back to the pan with vegetables then pour in the ginger sauce. Cook for one to two minutes or until the sauce begins to bubble and thicken and the chicken has warmed through.
Divide between bowls or meal prep containers. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 1/2 cups.
Additional Toppings: Hot sauce, red pepper flakes, sesame seeds, chopped cashews, or green onion. Serve with rice or cauliflower rice.
Veggies: Use broccoli, cauliflower, bell pepper, or mushrooms instead.
No Coconut Aminos: Use soy sauce or tamari instead.
No Chicken Breast: Use chicken thighs or pork instead.