Wondering what to do with that package of carrot spirals you bought at TJ’s? Here’s just the recipe for you! Chop ingredients ahead of time, and this quick stir-fry comes together in a flash. If you haven’t already, make sure to book a spot in our grocery tour which takes place every other Friday at the Trader Joe’s down the street from our clinic. It’s a great way to learn more about some of our other favorite products and quick recipe ideas!

Recipe challenge rules: Each week Enara’s dietitians post a new VLCD-approved recipe on the blog. Make the recipe and snap a great pic for your dietitian. If your pic is selected as the best of the bunch, you’ll win a prize at your next appointment!

Serves 4

Ingredients:

2 tablespoons avocado oil

1 tablespoon fresh, minced ginger

3 large garlic cloves, minced

1 lb chicken breast, cut into bite-sized pieces  

1 small head broccoli, cut into florets

1 green pepper, sliced

1 package carrot noodles

½ tsp. White pepper

1.5 tbsp. Fish sauce

1-2 tbsp. Coconut aminos

Salt and pepper to taste

Sliced scallions for garnish

Directions:

1. Season chicken with salt and pepper and set aside. Heat 1 tbsp oil in wok or large skillet over medium-high heat. Once hot, add ginger, stirring for 30 seconds. Add chicken in single layer and cook until chicken is seared, about 2-3 minutes. Remove from pan and set aside.
2. Keeping the pan over medium-high heat, add second tbsp of oil and garlic and heat until golden brown. Add in broccoli and pepper slices and cook for 5 minutes. As you toss, add in white pepper, fish sauce, and coconut aminos. Then add back in the chicken and toss with veggies. Cook another 2 minutes or until  chicken is cooked through and no longer pink in the center.
3. Add carrot noodles and cook for another minute or two until carrots are just warm. Season with salt and pepper to taste and garnish with scallions before serving.

Nutrition Facts: 280 calories, 7g fat, 221.g carbs, 6.7g fiber, 9.8g sugar.