NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup cooked brown rice

1.5 tsp avocado oil

0.5 tbsp raw honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized pieces.

• 2

  In a small glass bowl, whisk together the raw honey, tamari, minced garlic, and grated fresh ginger to create the stir-fry glaze.

• 3

  Heat 1 teaspoon of avocado oil in a large stainless steel skillet or wok over medium-high heat until the oil is shimmering.

• 4

  Add the chicken pieces to the skillet in a single layer, seasoning with sea salt and black pepper, and sear until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate; add the remaining 0.5 teaspoon of avocado oil to the same pan.

• 6

  Toss in the broccoli florets, sliced bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until they are bright and tender-crisp.

• 7

  Return the cooked chicken to the pan and pour the honey-garlic glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and coats every piece.

• 8

  Serve the hot stir-fry over the cooked brown rice and garnish with sesame seeds for a nutty crunch.