NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 stalk lemongrass

1 clove garlic clove

1 tsp fresh ginger

1 tbsp honey

1 tbsp sriracha

1 tbsp tamari

1 tsp sesame oil

1 tsp avocado oil

1 cup bok choy

0.5 cup sugar snap peas

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Prepare the lemongrass by removing the tough outer layers and finely mincing the tender white inner bulb.

• 3

  In a small bowl, whisk together the honey, sriracha, and tamari to create the chili glaze.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside. Lower the heat to medium and add the sesame oil.

• 6

  Sauté the minced lemongrass, garlic, and ginger for 1 minute until fragrant.

• 7

  Add the bok choy and sugar snap peas to the skillet, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and pour the chili glaze over the mixture. Toss for 1 minute until the sauce is thickened and everything is well-coated.

• 9

  Serve the lemongrass chicken and vegetables over the warm cooked brown rice.