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Veggie-Packed Stir Fry

Total Time10 minutes

Ingredients

  • 2 Tbsps coconut aminos or Braggs liquid aminos
  • 1 Tbsp fresh lime juice
  • 2 tsps raw honey
  • ½ teaspoon crushed red pepper flakes optional
  • 4 tsp unrefined coconut or avocado oil, divided
  • 12-16 ounces chicken strips or shrimp
  • 2 cups broccoli or cauliflower, sliced into bite-size pieces
  • 1 medium yellow onion sliced thin
  • 2 red bell peppers thinly sliced
  • 1/4 cup shredded carrot
  • 6 ounces mushrooms sliced
  • 2-3 heads of baby bok choy chopped into small pieces
  • 2 cups snow peas
  • 1 Tbsp fresh crushed garlic
  • 1 Tbsp fresh ginger root minced
  • 1 tsp sesame seeds

Instructions

  • Prepare your sauce by whisking the aminos, lime juice, honey and red pepper flakes. Set aside.
  • Heat one tsp of the oil in a non-toxic wok or large skillet over medium- high heat. Once wok is hot, add the chicken, and cook until golden, just a few minutes. Remove chicken or shrimp from the wok and set aside.
  • Add 2 tsp of the oil to the wok and heat over medium-high; as soon the oil is hot add the broccoli, onions and bell pepper and stir-fry, for 1 minute. Add the remaining oil and then add the carrots, mushrooms, and bok choy; stir-fry for a minute.
  • Add in the snow peas and continue stir-frying until all vegetables are tender-crisp.
  • Clear the center of your wok and add garlic and ginger; mash garlic and ginger onto the hot surface with the back of a spatula.
  • Allow to cook for 30-seconds. Remove the wok from the heat and stir garlic and ginger mixture in with the vegetables.
  • Return wok to the heat and add in the cooked chicken and sauce you made above; stir-fry for just a minute until hot.
  • Serve immediately

Nutrition

Serving: 4g