NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1.5 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, toasted sesame oil, honey, minced ginger, and minced garlic to create the stir-fry glaze.

• 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, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are vibrant and crisp-tender, adding a tablespoon of water if needed to help them steam.

• 7

  Return the cooked chicken to the skillet and pour the prepared sesame-ginger glaze over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce has thickened slightly and coats the chicken and vegetables thoroughly.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.