NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Rice vinegar

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, raw honey, minced ginger, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets, sliced red bell pepper, and minced garlic to the same pan, adding a splash of water if needed to steam the broccoli slightly.

• 7

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

• 8

  Return the chicken to the pan and pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

• 10

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