NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas with a splash of water, covering for 2 minutes to steam-fry until vibrant and crisp-tender.

• 6

  Return the chicken to the pan and pour the teriyaki sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 8

  Garnish with sesame seeds and serve immediately while hot.