Please enter the email you’re using for this account.
Watch Rorie serve up this dish— two ways— in no time here!
2 pounds boneless chicken cutlets cut into 1-inch cubes
1 red onion, sliced thinly
10 baby bella mushrooms, cut in half
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
2 cups fresh baby spinach
2 cups fresh kale
2 tablespoons avocado or olive oil
1 teaspoon toasted sesame oil
2 cubes Gefen Frozen Crushed Garlic
1 cube Gefen Frozen Ginger
1 cube Gefen Frozen Parsley
2 tablespoons teriyaki coconut aminos (or teriyaki sauce)
1 tablespoon Gefen Honey (optional)
1 tablespoon orange juice
1 teaspoon sesame seeds (optional)
salt, to taste
pepper, to taste
Heat a saute pan over medium heat.
Add one tablespoon of avocado oil and the toasted sesame oil, the onions, and a sprinkle of salt, and saute for about three minutes or until onions are softened.
Add the garlic, ginger and parsley saute for about a minute until just fragrant.
Add the peppers and mushrooms cook another three minutes.
Add the greens along with teriyaki sauce, orange juice, and honey.
Season to taste.
Saute for about five minutes until all the vegetables are just cooked through but still firm.
Transfer the vegetables to a large bowl.
Add the remaining tablespoon oil to your pan and saute the chicken cubes on medium-high heat until the chicken is no longer pink in the center. Stir in the vegetables and continue to cook for about two more minutes. Sprinkle with sesame seeds before serving.
Serve over Heaven and Earth microwaved rice or cauliflower rice. Enjoy!
How Would You
Rate this recipe?
Please log in to rate
whats teriaki coconut aminos ?
posting from london