For the LOVE of FOOD Nutrition

1/2 cup Asparagus, chopped
1/2 cup Broccoli, chopped
1 cup Carrots, chopped
1 tsp vegetable oil
2 chicken breasts, diced
1 cup Celery, chopped
1/2 cup Green onions, chopped
Sauce:
1/4 cup Soy sauce
1 tsp honey
1 orange juiced
1 garlic clove, minced
1/2 tsp grated fresh ginger

Directions:

1. In a microwaveable bowl or boiling water on the stovetop add carrots, broccoli, and asparagus until tender-crisp.
2. Heat saucepan and vegetable oil over medium heat add sliced chicken and cook until chicken is no longer pink.
3. Add all other vegetables (carrots, asparagus, broccoli, and celery)
4. Mix all sauce ingredients (honey, soy sauce, ginger, garlic, and orange juice) in a separate bowl and pour over vegetables in saucepan.
5. Cook for ~5-7minutes.
6. Serve with hot rice.

Allergy Modifications:

• Gluten free: gluten free soya sauce, Bragg’s Gluten Free soya sauce 
• Soy Free, Gluten Free, Vegan: coconut aminos