Chicken and Broccoli

Marinade
 ¼ cup coconut aminos (in place of soy sauce)
 3 tbsp teriyaki coconut aminos (in place of teriyaki sauce)
 2 tsp sesame oil
Wok Ingredients
 1 lb chicken breasts, cut into chunks
 2 tsp minced ginger
 2 tsp minced garlic
 2 cups broccoli florets
 1 (10.7 oz) container spiralized zucchini noodles
 Sesame seeds, for garnish (optional)
 2 tbsp avocado oil, divided

1

In a bowl, combine chicken chunks with all marinade ingredients and set aside for 15 minutes.

2

Heat a wok over medium heat. Add in 1 tbsp avocado oil and once hot, add in the ginger and garlic. Once fragrant, add in the chicken with marinade. Saute until just cooked through. Transfer chicken to a bowl.

3

Heat 1 tbsp avocado oil and stir-fry the broccoli. Add in the zucchini noodles a few minutes after (they cook faster).

4

Add chicken back into pan with marinade and stir to combine. Add sesame seeds on top for garnish.

Ingredients

Marinade
 ¼ cup coconut aminos (in place of soy sauce)
 3 tbsp teriyaki coconut aminos (in place of teriyaki sauce)
 2 tsp sesame oil
Wok Ingredients
 1 lb chicken breasts, cut into chunks
 2 tsp minced ginger
 2 tsp minced garlic
 2 cups broccoli florets
 1 (10.7 oz) container spiralized zucchini noodles
 Sesame seeds, for garnish (optional)
 2 tbsp avocado oil, divided

Directions

1

In a bowl, combine chicken chunks with all marinade ingredients and set aside for 15 minutes.

2

Heat a wok over medium heat. Add in 1 tbsp avocado oil and once hot, add in the ginger and garlic. Once fragrant, add in the chicken with marinade. Saute until just cooked through. Transfer chicken to a bowl.

3

Heat 1 tbsp avocado oil and stir-fry the broccoli. Add in the zucchini noodles a few minutes after (they cook faster).

4

Add chicken back into pan with marinade and stir to combine. Add sesame seeds on top for garnish.

Chicken and Broccoli

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