NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

0.5 cup Snap Peas (50g)

3 cloves Garlic

1 tbsp Fresh Ginger (6g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

2 pieces Green Onion (15g total)

1 small Red Chili Pepper (optional, 10g)

PREPARATION

• 1

  Slice the chicken breast into thin strips and season lightly with a pinch of salt and pepper if desired.

• 2

  Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper into strips, trimming the snap peas, mincing the garlic, julienning the fresh ginger, and chopping the green onions.

• 3

  Heat the sesame oil in a large non-stick pan or wok over medium-high heat.

• 4

  Add the chicken strips to the pan and stir-fry until they begin to brown, about 3-4 minutes.

• 5

  Add the minced garlic, ginger, and red chili pepper (if using) to the pan and stir-fry for an additional minute until fragrant.

• 6

  Toss in the broccoli, red bell pepper, and snap peas. Stir-fry the vegetables with the chicken for about 3-4 minutes, keeping them crisp and colorful.

• 7

  Drizzle the low-sodium soy sauce over the mixture and stir well to combine all the flavors.

• 8

  Finish by adding the chopped green onions, give a final stir, and remove the pan from heat.

• 9

  Serve the stir-fry hot on its own or over a small portion of your preferred whole grain.