NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

2 clove garlic

1 tsp ginger root

1 tsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and toss in a bowl with cornstarch, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the honey, tamari, minced garlic, and grated ginger root to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the honey-garlic sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Serve the hot stir-fry immediately over the portion of warm jasmine rice.