NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp honey

1 tbsp rice vinegar

1 tsp red chili flakes

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, rice vinegar, red chili flakes, minced garlic, and grated ginger to create the sweet chili sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli, sliced red bell pepper, and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 7

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