Looking for a light quick easy fresh tasting meal? Look no further. If desired, adjust the citrus factor by dialing down the fresh lemon juice and omitting the optional lemon zest.
(modification of original recipe from Hello Healthy)
Serves 4
- 1 lemon, zested (OPTIONAL, about 1 teaspoon) and juiced (should be about 3 tablespoons)
- 3 tablespoons Braggs Liquid Aminos or reduced sodium soy sauce
- 1 tablespoon extra virgin olive oil
- 1 pound skinless, boneless chicken breast (cut into 1 inch strips)
- ½ teaspoon kosher salt
- 1 (14 ounce) bag 3-Color Cabbage Slaw (raw green cabbage, red cabbage, carrots – the kind without any dressing on it)
- 1 pound raw asparagus, trimmed and cut into 1 inch pieces
- 1 medium red bell pepper, seeded and thinly sliced (about ¼ inch thick)
- 1 medium yellow bell pepper, seeded and thinly sliced (about ¼ inch thick)
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon peeled and grated fresh lemon grass (OPTIONAL)
- 2 garlic cloves, minced
- ¼ to ½ teaspoon crushed red pepper flakes (amount depending on your heat tolerance)
- ½ teaspoon chili powder
- 2 scallions, thinly sliced
In a small bowl, combine the lemon juice, zest (if using) and Braggs/soy sauce; set aside.
In a large wok or non-stick skillet on medium heat, add the oil. Add chicken and salt; cook for 5 minutes, stirring frequently and until cooked through. Add cabbage slaw and the next 8 ingredients (cabbage through chili powder); cook for 4 to 5 minutes more, until vegetables are crisp tender. Add the lemon sauce mixture and toss to coat chicken and vegetables. Garnish with sliced scallions.
Nutritional Info/Serving: Calories 241, Fat 7 g, Protein 28 g, Carbs 20 g
21 Day Fix Container Equivalents/Serving: 1 Red, 2 Green, 1 tsp
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