1 Tbsp sesame oil
1 1/2 lbs. skinless, boneless chicken breast, or tenders thinly sliced into smaller strips
2 Tbsps minced fresh ginger
3 fresh garlic cloves, minced
1 tsp chili flakes, or to taste
1 lb. fresh green beans, trimmed and halved
2 red bell peppers, seeded & sliced
2-3 Tbsps reduced-sodium soy sauce, or coconut aminos, or Bragg's liquid aminos
Juice of 1 fresh squeezed orange
2-3 Tbsps toasted sesame seeds
Heat oil in a large wok or skillet, over medium-high heat.
Add in your chicken pieces in a single layer and cook without stirring for 2 minutes or until browned on one side.
Stir in your fresh ginger, garlic and chili flakes, then cook for 2 minutes more, or just until chicken is cooked through.
Add in green beans and bell pepper, and stir fry for another 3 minutes or just until crisp-tender.
Drizzle with soy sauce/coconut aminos, orange juice and simmer for 1 more minute.
Taste test and adjust to your liking.
Sprinkle with sesame seeds and remove from the heat.
Serve with brown rice or quinoa.
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