Ingredients:
1 lb Chicken Breast
2 tbsp Olive Oil
1/3 cup Rice Vinegar
1 1/2 tbsp Grated Ginger
1 small Red Onion
4 Zucchini
2 Bell Peppers
1 cup Jasmine Rice
For the Sauce:
1 tsp Sesame Oil
1/4 cup Coconut Aminos
1 tsp Red Pepper Flakes
Instructions:
1. Cook the jasmine rice according to package instructions, using a 1:1.5 rice-to-water ratio.
Bring the water to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Remove
from heat and let sit, covered, for 5 minutes.
2. In a small bowl, whisk together the sesame oil, coconut aminos, and red pepper flakes. Set
aside.
3. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the
chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown and fully
cooked. Remove from the skillet and set aside.
4. In the same skillet, add more olive oil if needed, then stir-fry the red onion and grated ginger
for 2-3 minutes until softened and fragrant. Add the zucchini and bell peppers, stirring
occasionally, and cook for another 4-5 minutes until tender but still crisp. Cover briefly if
needed to speed up cooking.
5. Return the chicken to the skillet and pour the sauce over the mixture. Toss everything
together and cook for 1-2 minutes until heated through and well coated.
6. Serve hot over jasmine rice. Garnish with sesame seeds or green onions if desired.
Tips: Add carrots, snap peas, or broccoli for more veggie variation. Increase red pepper flakes
or add chili paste for extra heat.
Serves: 4
Protein: 31g
Calories: 350