NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

2 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup sliced red bell pepper

1 tbsp tamari

0.5 tbsp chili garlic sauce

1 tsp minced fresh ginger

2 cloves minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 4

  In the same pan, add the toasted sesame oil along with the broccoli florets and red bell pepper slices.

• 5

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

• 6

  Stir in the minced garlic and fresh ginger, cooking for about 60 seconds until the mixture becomes highly fragrant.

• 7

  Return the cooked chicken to the skillet and pour in the tamari and chili garlic sauce.

• 8

  Toss all ingredients together for 2 minutes until the sauce thickens slightly and creates a glossy coating.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.