Quick Ginger Chicken Stir Fry

Yield: 4

Author: Andrea Livingston

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Quick Ginger Chicken and Vegetable Stir Fry

Prep time: 30 MinTotal time: 30 Min

This stir-fry is very easy to throw together for a quick lunch or dinner. If you like the taste of ginger, try adding more for a spicier stir-fry. Serve on top of a bed of quinoa or millet or serve as is for a complete meal.

Ingredients

• 1 lb. boneless chicken breast cut into bit sized pieces
• ¼ teaspoon sea salt
• Dash of pepper
• 3 tablespoons avocado oil
• 1 medium shallot, chopped
• 2 carrots, peeled and cut into matchsticks
• 3 cups broccoli florets
• 1 zucchini, cut into cubes
• 1 tablespoons grated fresh ginger
• 3 tablespoons coconut aminos
• Dash of pepper (optional)

Instructions

1. Place the chicken in a bowl and toss with the salt and pepper to evenly coat.
2. Heat 1 tablespoon avocado oil in a large skillet on medium high heat. Once hot, add the chicken in one layer being sure not to overcrowd the pan. Work in batches if necessary.
3. Sear chicken on all sides tossing occasionally until it is cooked through, no longerpink and starting to brown on edges 5-7 minutes then transfer it to a plate.4. Add the additional 2 tablespoons of avocado oil to the pant then add the shallots, carrots, broccoli and zucchini.
4. Cook, stirring occasionally, until the vegetables are slightly tender 4-5 minutes
5. Add the chicken back to the pan along with the ginger and coconut aminos. Stir all ingredients together until chicken it hot. Turn off heat, taste and add more salt, pepper or coconut aminos if desired.
6. Serve as is or on top of a bed of quinoa or millet.