Packed with flavor, of sesame, pepper and garlic. With protein healthy fats, carbs and veggies.
Prep Time: 6 Minutes
Cook Time: 20 Minutes
Total Time: 26 Minutes
Servings: 6
Ingredients:
» 2 Cups Brown Rice (or Quinoa)
» 1lb Boneless Chicken Thighs (or chicken breast)
» 1 Large Bell Pepper (any kind)
» 1 Medium Zucchini
» 2 Green onions
» 1 Tbsp Extra Virgin Olive Oil
Marinade for Chicken:
» 1 Tbsp Coconut Amino (or low sodium soy sauce)
» ¼ tsp Sesame Oil
» ¼ tsp Black Pepper
» ½ tsp Garlic Powder
Sauce:
» 1 Tbsp Coconut Amino (or low sodium soy sauce)
» 1 Tbsp Oyster Sauce (or Hoisin sauce)
» ¼ tsp Sesame oil
» ¼ tsp Black Pepper
Directions:
Start rice according to instructions.
Chop up chicken into cubes, place into a bowl and add marinade for chicken and combine.
Chop up all veggies and set aside. In a small bowl mix, all of the sauce ingredients.
Heat up a medium frying pan with olive oil on medium heat for about 1 minute. Add in chicken and cook for about 3 minutes on one side and flip cook for 3 more minutes till almost done. Add in veggies and cook for 4 minutes till veggies are cooked and add in sauce and combine.
Cooking Tips:
To make sure chicken is all the way cooked cut a piece in half and make sure it is white all the way through. Feel free to add more veggies to stir fry, I added 1-2 cups fresh spinach.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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