Servings: 4

1 TBLS SESAME OIL 1 TBLS SESAME OIL
1 8OZ CHICKEN BREAST, THINLY SLICED 1 8OZ CHICKEN BREAST, THINLY SLICED
1 MED ONION DICED 1 MED ONION DICED
1/2 TEAS SEA SALT ½ TEAS SEA SALT
1/4 RED PEPPER FLAKES ¼ RED PEPPER FLAKES
1/2 TEAS BLACK PEPPER ½ TEAS BLACK PEPPER
1/8 TEAS GRATED FRESH GINGER ⅛ TEAS GRATED FRESH GINGER
2 GARLIC CLOVES 2 GARLIC CLOVES
1/2 CUP QUINOA RINSED/DRAINED ½ CUP QUINOA RINSED/DRAINED
1 CUP CANNED COCONUT MILK 1 CUP CANNED COCONUT MILK
1 CUP SHREDDED CARROTS ABOUT 3 MED CARROTS 1 CUP SHREDDED CARROTS ABOUT 3 MED CARROTS
2 CUPS SHREDDED CABBAGE, RED OR GREEN 2 CUPS SHREDDED CABBAGE, RED OR GREEN
1 TBLS COCONUT AMINOS 1 TBLS COCONUT AMINOS
1TBLS RICE WINE VINEGAR 1TBLS RICE WINE VINEGAR
1 TBLS HONEY 1 TBLS HONEY

PREHEAT AND SAUTE SESAME OIL, CHICKEN ONION, SALT, RED PEPPER FLAKES, BLACK PEPPER, AND GARLIC
COOK CHICKEN FOR 5 MIN, ON ONE SIDE THEN 3 ON OTHER
ADD QUINOA, COCONUT MILK, CARROTS, CABBAGE, COCONUT AMINOS, VINEGAR AND HONEY, STIR TO COMBINE
SEAL AND SET TO MANUAL FOR 1 MIN
NATURAL RELEASE 6 MIN
STIR AND SERVE

PG 119 INSTANT LOSS COOKBOOK 1  PG 119 INSTANT LOSS COOKBOOK 1