NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 tbsp avocado oil

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp garlic

1 tsp fresh ginger

1 tbsp tamari

1 tbsp chili garlic sauce

1 tsp honey

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, chili garlic sauce, and honey until the glaze is smooth and well combined.

• 2

  Pat the diced chicken breast dry with a paper towel and season all sides evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the hot skillet in a single layer, allowing it to sear undisturbed for 3 minutes before tossing to cook through.

• 5

  Incorporate the broccoli florets and sliced red bell pepper into the pan, stir-frying for 3-4 minutes until they are vibrant and tender-crisp.

• 6

  Add the minced garlic and grated ginger to the center of the pan, sautéing for 30 seconds until the aroma is released.

• 7

  Pour the prepared chili-garlic sauce over the chicken and vegetables, then drizzle with toasted sesame oil and toss to coat everything thoroughly.

• 8

  Divide the fluffy cooked brown rice into bowls and top with the hot stir-fry, ensuring each portion gets plenty of the savory sauce.