NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Fresh ginger

2 cloves Garlic

0.33 cup Cooked brown rice

1 tbsp Tamari

0.5 tbsp Gochujang

1 tsp Toasted sesame oil

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White sesame seeds

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the tamari, gochujang, and toasted sesame oil until the sauce is smooth.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken strips to the skillet and sear for 5-6 minutes, stirring occasionally until golden brown and fully cooked.

• 5

  Remove the chicken from the pan and set it aside on a plate, keeping the remaining juices in the skillet.

• 6

  Add the broccoli, bell pepper, and snap peas to the pan and sauté for 4 minutes until the vegetables are tender yet still crisp.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for about 60 seconds until the aromatics are fragrant.

• 8

  Return the cooked chicken to the skillet and pour the prepared ginger-garlic sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated all ingredients.

• 10

  Serve the hot stir-fry over a base of warm brown rice and garnish with white sesame seeds before serving.