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Asian Chicken and Veggie Stir Fry

Chinese Food often has a lot of hidden fats and is layered in thick sugary sauce. This stir fry has a light coating of sauce that gives you just enough of the asian zing without loading on the calories. You could throw this on top of some brown rice and make it a healthy rice bowl or throw on a corn tortilla.

Asian Chicken and Veggie Stir FryINGREDIENTS

  • 2 tbsp olive or coconut oil
  • 2 large chicken breasts, diced into small cubes
  • 1 bell pepper, diced
  • 1 large onion, diced
  • 1 zucchini, diced into small chunks
  • 1-2 tbsp low sodium soy or tamari sauce
  • 1 bag of frozen peas
  • 1 handful pea shoots
  • Optional seasoning: 1 tsp of ginger powder and garlic powder


In a large sized pan or skillet, heat oil on medium high heat. Add the chicken and cook until just browned. Add onions and peppers, cook until slightly browned. Add zucchini and peas, keep cooking until everything is nicely browned, about 6 minutes. Add in soy sauce or tamari and stir well. Throw pea shoots and cook for about 2 minutes.
Remove from heat and enjoy!  Serves 4.

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