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.
CategoryChicken, Child-Friendly, Dairy-free/Soy-free, EntréesCuisineAsian
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