Chicken and Carrot Stir-Fry (#82)

Chicken and Carrot Stir-Fry (#82)

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• Halal

Equipment

• Large skillet or wok
• Spatula
• Knife
• Measuring spoons

Ingredients

1. 8 ounces boneless chicken breast, thinly sliced
2. 1 cup carrots, sliced
3. 1 tablespoon olive oil
4. 1 tablespoon coconut aminos (or tamari for non-Whole30)
5. 1 teaspoon garlic, minced
6. 1/4 teaspoon salt
7. 1/4 teaspoon black pepper

Directions

1. In a large skillet or wok over medium-high heat, heat olive oil.
2. Add chicken, garlic, salt, and pepper, stir-frying until browned, about 5-7 minutes (internal temperature 165°F).
3. Add carrots and coconut aminos, stir-frying until carrots are tender-crisp, about 5-7 minutes.
4. Divide into two bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Nutrition

• Calories: 280
• Protein: 26g
• Fat: 14g
• Carbs: 8g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A