NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 tsp raw honey

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, chili garlic sauce, toasted sesame oil, raw honey, and minced garlic to create the glaze.

• 2

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes, then season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and cook undisturbed for 3-4 minutes to develop a crispy, golden-brown crust.

• 5

  Flip the chicken and cook for another 2-3 minutes until cooked through, then remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets, sliced bell peppers, and snap peas to the hot skillet, stir-frying for 3-5 minutes until tender-crisp and bright.

• 7

  Return the chicken to the skillet and pour the prepared chili-garlic glaze over the meat and vegetables.

• 8

  Toss everything together for 1 minute until the sauce bubbles and thickens slightly, coating every piece.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.