Ingredients
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For the lemon chicken sauce
- 1/3 cup chicken broth
- 1/4 cup lemon juice
- 3 tbsp coconut aminos
- 2 tsp coconut sugar
- 2 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp arrowroot starch
- Salt and pepper (omit pepper for AIP)
For the stir fry
- 2 tbsp avocado oil
- 1 cup carrots, sliced thin
- 1 cup zucchini, chopped
- 1 cup broccoli florets
- Salt & pepper (omit pepper for AIP)
- 1 tsp garlic powder
- 2 tbsp arrowroot starch
- 1 lb chicken breast, cubed
- 2 tbsp green onion, chopped
Instructions
- Prepare the sauce by combining in a small bowl and set aside.
- Using a large pan, heat the oil over medium heat. Add the vegetables and saute for 6-7 minutes or until tender. Lightly season and set aside.
- Season the chicken with salt and pepper, garlic powder and coat in the arrowroot starch. Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until the chicken is crisped.
- Add cooked vegetables and sauce to the pan and stir to coat. Simmer for 2-3 minutes to allow the sauce to thicken. The chicken should be cooked through to 165 F and the sauce should be thick.
- Serve topped with green onion over rice or cauliflower rice.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Fat: 10.3g
- Carbohydrates: 17.9g
- Fiber: 2.1g
- Protein: 27.2g