NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki base.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 minutes.

• 5

  Toss in the broccoli florets and sliced red bell pepper with two tablespoons of water, then cover the pan for 2-3 minutes to steam the vegetables until tender-crisp.

• 6

  Remove the lid, pour the sauce over the chicken and vegetables, and stir constantly for 1-2 minutes until the sauce becomes a glossy glaze.

• 7

  Serve the stir-fry immediately over the warm brown rice and sprinkle with sesame seeds for a finished look.