2, 4oz raw chicken breasts cut into bite sized pieces
2 cups frozen green beans
1½ cup sliced red bell pepper
1 cup chopped zucchini
1½ cup broccoli
1½ cup chopped baby bok choy
¼ cup chopped fresh chives
3 large eggs (We use Eggland’s Best because they have 25% less saturated fat than other eggs)
Instructions
Combine the coconut sugar, tamari, fish sauce, rice vinegar, hot sauce, cayenne, sesame oil, and the arrowroot/tapioca in a small bowl. Mix well and set aside.
Heat a large skillet over medium-high heat.
Add ½ Tbsp olive oil to the pan. Add the chicken and stir-fry until brown for about 4 minutes. Remove from pan and set aside.
Add remaining ½ Tbsp of olive oil to the pan. Add the green beans, bell pepper, zucchini, broccoli, baby bok choy and chives, cooking for 3-5 minutes or until the vegetables are tender and slightly crisp.
Stir the sauce mixture into the vegetables and cook for 1 minute until the sauce is thickened.
Make a hole in the center of the vegetables to allow space to cook the eggs. Crack the eggs in the center of the vegetables, toss to scramble. Cook for 3 minutes, stirring constantly.
Add the chicken and toss to coat in the sauce and egg.
If servings four, divide amongst four plates and serve topped with fresh chives and possibly a side of brown rice, quinoa, or cauliflower rice. (If serving one, take ¼ the stir-fry and reserve the rest for later! It’ll be hard (yes, it’s that good! :) ) but round out the meal with the suggestions above and you’ll do it!)
Nutrition Information
Serving size: 1 serving Calories: 228 Fat: 10 g Carbohydrates: 13 g Sugar: 3 g Sodium: 540 mg Fiber: 4 g Protein: 21 g Cholesterol: 175 mg
Recipe by Nutrition Twins at https://www.nutritiontwins.com/veggie-packed-chicken-egg-stir-fry/