NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

1 tbsp tamari

1 tbsp honey

1 tsp red chili flakes

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes, then season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken cubes to the pan in a single layer and sear without moving for 3 minutes to develop a crust, then flip and cook until golden and crispy on all sides.

• 4

  Remove the chicken from the pan and set it aside on a plate; add the broccoli, bell peppers, and snap peas to the same pan.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and the colors are vibrant.

• 6

  In a small glass bowl, whisk together the tamari, honey, red chili flakes, rice vinegar, sesame oil, minced ginger, and minced garlic to create the glaze.

• 7

  Return the crispy chicken to the pan with the vegetables and pour the sweet-chili sauce over the entire mixture.

• 8

  Toss everything together for 1 to 2 minutes over medium heat until the sauce thickens and coats every piece of chicken and vegetable beautifully.