06/27/2018
Chicken and Snap Pea Stir Fry is by far one of my favorite ways to clean out the fridge AND get dinner on the table in less than 30 minutes. I use the same delicious sauce almost every time. Here’s how I do it:
Ingredients
1 lb of chicken breast, thinly sliced
3 C of prepped veggies (some of my favorites: snap peas, carrots, broccoli, peppers, and asparagus tips)
2 shallots, thinly sliced
2 cloves of garlic, minced
for the sauce: Add all the ingredients to a bowl and whisk till combined.
1/2 C coconut aminos
1 tbsp rice vinegar
3 tbsp orange juice
6 “drops” of fish sauce
1/4 tsp red pepper flakes
1/2 tsp grated ginger. (1 inch piece of ginger, grated) (based off the stir fry sauce!) Instructions
1.In a smoking hot pan, brown the chicken breast in a little coconut oil (maybe 1 tbsp.) ~approx. 4 minutes. Remove from pan.
2. Add more coconut oil (1 tbsp) to the pan and toss in prepped veggies.
3. Add sliced shallots and garlic to the skillet. Return cooked chicken to the skillet and pour in the prepped stir fry sauce.
5. Stir around till the veggies are fork tender. Garnish with green onions and sesame seeds if you have some!
NOTES: This meal is QUICK! Don’t overcook the chicken or burn the shallots and minced garlic! Keep stirring and if things char, immediately turn your heat down
SERVES 2
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