2 servings

3 tbsp rice or balsamic vinegar

2 tbsp coconut aminos

1 tbsp olive oil

2 tbsp water 

1 tsp chili pepper in sauce

1 tsp sea salt

pepper to taste

1 tbsp olive oil

350 gr chicken breast in 1-inch strips

2 tbsp grated ginger

1 clove garlic minced

¼ red bell pepper in cube

3 green onions white part chopped and stems in pieces

2 cups broccoli florets

1 tbsp chopped unsalted peanuts 

In a small bowl add vinegar, coconut aminos, oil, water, chili peper, salt, and pepper. Stir to combine the sauce and set aside.

Heat the oil in a skillet and brown the chicken. Set aside. Add the white part of the green onions, ginger and garlic and sauté for about 2 minutes. Add the bell pepper and cook 2 minutes. Add chicken, the sauce and broccoli. Cook for a few minutes until the broccoli is al dente. At last minute add chopped stems of the green onions. If you see that is needed more liquid you can add a little water. Remove from heat and serve immediately and garnish with peanuts.

Per serving 200 gr

Cal: 412 P: 58.7 F: 22.3 Cb: 13.5