Challenge Approved
Servings: 4
Ingredients:
1 1/2 lbs. of chicken breast, cut into strips
2 tbsp. avocado oil, divided
Salt and pepper to taste
1/2 tsp. onion powder
6 cups (or one package) shredded slaw mixture (combo of cabbage, carrots, brussels, etc)
2 tbsp. coconut aminos
1 tbsp. sesame oil
1 tsp. Challenge Approved hot sauce
2-3 garlic cloves, minced
2 tsp. fresh ginger, minced (or approximately ½ - 1 tsp ginger powder)
4-5 scallions, thinly sliced with green and white parts separated
Sauce:
1/2 cup healthy mayo (I use Primal Kitchen)
2 garlic cloves, minced (or 2 tsp. pre-minced garlic or approximately ½ - 1 tsp garlic powder)
2 tsp. sesame oil
2 tsp. hot sauce (I use Siete)
1 tsp. lime juice
Directions:
In a large pan over medium heat, cook the chicken and seasoning in 1 tbsp of the avocado oil until cooked through. Remove the chicken from the pan while you cook the veggies. Lower the heat slightly. Add the shredded vegetables and the white scallions, ginger, and garlic in the other tbsp of avocado oil and cook until slightly tender. Add the coconut aminos, sesame oil, and the hot sauce to the pan, along with the cooked chicken. Mix well and warm all together. Remove and serve with the green scallions and the sauce (see recipe on next page) drizzled on top. Whisk together all sauce ingredients until smooth and refrigerate until ready to use.