NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Coconut aminos

1 tsp Fresh grated ginger

1 clove Garlic

0.5 cup Cooked brown rice

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, cooking for 3 to 4 minutes until tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 6

  Pour the coconut aminos over the mixture and toss well to coat all ingredients in the savory glaze.

• 7

  Serve the hot stir-fry over the warm cooked brown rice and garnish with sesame seeds for a final crunch.