This is such a lovely fresh and crunchy dinner – quick and easy to make and well received by all in out house – win all ’round!
- 400g chicken thighs, sliced
- 2 small carrots, finely sliced
- handful snow/sugar snap peas, finely sliced
- 2 cloves minced garlic
- 5 tbsp coconut aminos
- 1 tbsp honey
- 1 tsp olive oil
- rice to serve.
Heat the oil in a large frying pan, add the garlic and fry gently for a minute, add the aminos and honey and stir to combine.
Add in the chicken strips and cook, stirring occasionally until almost cooked through.
Then add the veggies and stir through, cooking for about 2 minutes – not too long, you want the veggies to still be fresh and crunchy.
Serve on a bed of rice, or quinoa … and don’t forget to add the pan juices!
Serves 2 adults and 4 little people