1lb boneless chicken breasts or thighs, cubed (raw amount)
*4 garlic cloves, chopped
*8oz. snap peas
*1 large red bell pepper, sliced
*1 large green bell pepper, sliced
*3 tablespoons sesame seeds
Sauce:
*¼ cup coconut aminos
*¼ cup water
*2 tablespoons ketchup or tomato paste
*2 tablespoons honey
*1 tablespoon rice vinegar
*1 tablespoon cornstarch
*1 teaspoon ground ginger
*Up to 1 tablespoon Sriracha sauce (or more, depending on desired spiciness
Directions:
- In a bowl, add ingredients for the sauce and whisk together.
- Set a skillet on medium high heat and spray with avocado oil.
- When the skillet is hot, toss in garlic and sear for about 2 minutes.
- Then, add chopped chicken breasts. Cook the chicken until the outside of it is seared, about 6 to 8 minutes.
- Next, toss in sliced bell peppers and snap peas and sear for about 3 minutes.
- Slowly pour in the sauce little by little and stir frequently, letting the sauce thicken.
- Once chicken is fully cooked and veggies are slightly tender, sprinkle with sesame seeds.
- Serve over brown rice or quinoa, or enjoy alone!
0 Comments