NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 cloves garlic

1 tsp fresh ginger

1 tbsp chili garlic sauce

2 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp toasted sesame oil

0.25 cup cooked brown rice

PREPARATION

• 1

  Slice chicken into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the chili garlic sauce, coconut aminos, rice vinegar, and toasted sesame oil.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the pan and cook for 5-6 minutes until golden brown and cooked through.

• 5

  Remove chicken from the pan and set aside; add broccoli, bell pepper, and snap peas to the same pan.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and bright green.

• 7

  Add the minced garlic and ginger, cooking for 30 seconds until fragrant.

• 8

  Return the chicken to the pan and pour the chili-garlic sauce over the mixture.

• 9

  Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients.

• 10

  Serve the stir-fry over the cooked brown rice.