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!
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
- 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.
- 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.
- 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.