Hello, LiveFitters! This is a great recipe – easy too if you make the Sunshine Sauce ahead. Make a double batch of the sauce – you’ll use it as a veggie dip too!
- 1 batch Sunshine Sauce
- 2 large eggs
- 2 teaspoons coconut aminos
- 2 teaspoons coconut oil
- 1/2 medium onion, thinly sliced (about 1/2 cup)
- 1-cup carrots, julienned (or buy the shoestring cut from the store, way easier)
- 2 cloves garlic, sliced thin
- 1 cup snap peas, thinly sliced lengthwise
- 3 medium zucchinis, spiralized
- 6-8 ounces cooked chicken thighs, diced
- sliced scallions
- minced cilantro
- squeeze of lime juice
- chopped toasted cashews or almonds
- sunflower seeds
- Add 1 tsp coconut oil to a large, deep-sided skillet, turn to medium low. While the oil is melting, crack the eggs into a small bowl, and scramble with the coconut aminos.
- When oil is melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom.
- Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife.
- Using the same pan, increase heat to medium-high and add 1-teaspoon coconut oil to the pan. Sauté the onion, garlic, carrots and snap peas, stirring until they’re crisp-tender, about 3 minutes. Add the zucchini, chicken, and cooked egg to the pan and stir until heated through, about 3 minutes.
- Add the half of the Sunshine Sauce to the pan and stir-fry until everything is well blended and hot. You can add more but you may not need to.