Chicken & Vegetable Stir-fry
SERVES 2 | 30 Minutes Total Time
Ingredients
- 2 chicken breasts, skin removed, diced into 3cm cubes
- 1 tsp pepper, fresh cracked
- 1 tsp sea salt
- 2 tbs olive oil
- 1 white onion, diced
- 1/4 cup diced garlic
- 1 red capsicum, diced
- 1 zucchini, diced into small half circles
- 1 cup smow peas
- 1 tsp lemon juice
- 3 tbs coconut aminos (or tamari)
- 1 tsp sesame oil, to finish
Method
- Cut into 3cm cubes. Generously season with salt and pepper.
- In a large, heavy, non-stick pan or wok, heat olive oil on medium high heat. (Do not let oil smoke, just get it hot.)
- Add the chicken to pan and cook for 3 minutes, until lightly browned.
- Stir in the diced onion and garlic. Continue to cook until onions and garlic are soft, fragrant, and lightly browned, about another 2-3 minutes.
- Add in the capsicum and zucchini and cook until the chicken is a lovely golden brown and the vegetables are soft and browned, about 5 minutes.
- Stir in snow peas, coconut aminos, lemon juice, and sesame oil. Stir well for 1-2 minutes, until sauce has thickened slightly.
- Remove from heat. Serve one portion now and freeze the second portion for leftovers.
