20-Minute Chicken Stir-Fry

• 1.5 lb, sliced chicken thighs
• 3 cups, in florets broccoli
• 2, sliced bell pepper
• 1.5 cups snap peas
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/4 cup tamari
• 1 tbsp toasted sesame oil
• 2 tbsp avocado oil
• 3 cups cooked brown rice

Instructions

1. Heat the avocado oil in a large skillet or wok over high heat.
2. Add the chicken in a single layer and sear 4–5 minutes until browned and cooked through. Remove to a plate.
3. Add the broccoli, peppers, and snap peas; stir-fry 4 minutes until crisp-tender.
4. Add the garlic and ginger and cook 30 seconds until fragrant.
5. Return the chicken, pour in the tamari and sesame oil, and toss 1 minute to coat.
6. Serve over brown rice.

Tips

• High heat and a hot pan are the keys to a stir-fry — crowd the pan and you steam instead of sear.
• Prep everything before you start; the cooking goes fast once the pan is hot.

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