Marjoram and Chicken Stir-Fry

This easy and flavorful stir-fry is a great way to get a healthy meal on the table in no time. The chicken is cooked in a flavorful sauce made with coconut aminos, avocado oil, and fresh marjoram. The almonds add a nice crunch and the lemon juice brightens up the dish. This stir-fry is perfect for a quick and easy weeknight meal.

The first time I had this dish was at a Thai restaurant in New York City. I was immediately hooked on the combination of flavors and textures. I asked the chef for the recipe and he was kind enough to share it with me. I've been making this dish ever since and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons coconut aminos
• 2 tablespoons avocado oil
• 1/4 cup minced onion
• 1/4 cup sliced almonds
• 1/4 cup chopped fresh marjoram
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon lemon juice

Instructions

1. In a large skillet, heat the coconut aminos over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Reduce heat to medium and add the avocado oil, onion, and marjoram to the skillet.
4. Cook until the onion is softened and translucent, about 5 minutes.
5. Add the chicken broth and cook until the chicken is cooked through, about 5 minutes more.
6. Stir in the lemon juice and serve immediately.

Why It Works

• The coconut aminos add a savory and slightly sweet flavor to the dish.
• The avocado oil gives the dish a rich and creamy texture.
• The fresh marjoram adds a bright and herbaceous flavor.
• The almonds add a nice crunch and texture.
• The lemon juice brightens up the dish and adds a touch of acidity.