NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 whole garlic clove

0.5 cup cooked brown rice

0.5 tsp sesame seeds

1 whole green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sear for 4-5 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Mince the garlic and grate the fresh ginger, then add them to the skillet and sauté for 30 seconds until highly fragrant.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the pan and stir-fry for 3-4 minutes until tender-crisp.

• 6

  Whisk together the coconut aminos and rice vinegar, then pour the mixture over the chicken and vegetables, tossing to coat everything in the glaze.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sliced green onion and sesame seeds.