NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp grated fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, grated ginger, and minced garlic to prepare the sauce.

• 2

  Season the chicken breast pieces evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  Add the broccoli florets, red bell pepper, and sugar snap peas to the same skillet, cooking for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet, pour the sauce over the mixture, and toss for 1 minute until the glaze is thickened and fragrant.

• 7

  Serve the stir-fry over the cooked brown rice and garnish with the sesame seeds.