Chicken Stir Fry

Ingredients

• Coconut oil

  1 tbsp or 14g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Brown sugar

  1 tbsp or 9g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Corn Starch

  Spartan

  ¼ Tbsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Asparagus

  Cooked, boiled, drained

  8 spear or 120g

Directions

1. Slice up chicken is small pieces.
2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. coat chicken with marinade and refrigerate for at least 15 minutes.
3. In a small bowl, beat eggs with one tsp of water. Set aside.
4. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot. Add asparagus, red pepper, and garlic, and saute for 5 minutes, or until slightly tender.
5. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon vegetable oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side.
6. Return vegetables, eggs and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes.
7. Top with almonds and avocado to serve. Can also be served over rice

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