Servings: Serves 4
Ingredients
- 1 lb. boneless, skinless chicken breasts, thinly sliced (may substitute chicken thighs)
- 1½ Tbsp. Thrive Culinary Algae Oil, divided
- ⅓ cup coconut aminos
- Juice of 1 orange
- 2 tsp. orange zest
- 2 Tbsp. water
- 2 cloves garlic, minced (may substitute 1 tsp. garlic powder)
- 1 tsp. freshly grated ginger (may substitute ½ tsp. dried ground ginger)
- 1 small head broccoli, cut into florets (about 4 cups)
- ½ cup sliced onion
- 3 medium carrots, peeled and thinly sliced
- 1 bell pepper, any color, thinly sliced
- 2 green onions, white and green parts thinly sliced
Optional toppings: Chopped cashews or almonds, crumbled toasted seaweed, sesame seeds or gomasio.
Instructions
- Combine coconut aminos, orange juice, zest, water and garlic, and ginger if using the dried form, (if using fresh, reserve for later) in a small bowl. Set aside.
- Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).
- Add half of the chicken and cook until no longer pink in the center. Remove chicken to a plate and repeat with another ½ Tbsp. oil and remaining chicken.
- Wipe pan clean (if desired) before adding ½ Tbsp. oil. When the pan is hot, add onions and carrots and stir-fry for 3-4 minutes.
- Add broccoli and peppers, continue to stir for another 3-4 minutes, then add fresh garlic and ginger, if using, and cook another 30 seconds or until fragrant.
- Add chicken back to the pan with the vegetables then pour sauce over everything. Stir to coat, add green onions and cook for an additional 1-2 minutes until meat is warmed through and vegetables are tender to your liking.
- Top with toppings of choice.
- Serve over cauliflower rice for a Whole30-friendly option or with rice or rice noodles, if desired.
Notes
*Feel free to use 6 cups of any combination of vegetables – cabbage, zucchini, snap peas, green beans, water chestnuts, celery, asparagus etc. to suit your tastes or use up what you’ve got on hand.
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Nutrition Information
- Serving Size: 1/4th recipe (without cauliflower rice or addl. toppings)
- Calories: 270
- Fat: 10g
- Sodium: 508mg
- Carbohydrate: 17g
- (Fiber: 5g
- Sugar: 10g)
- Protein: 30g