NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

0.5 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

1 tbsp Sliced green onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell peppers to the same skillet.

• 6

  Add a tablespoon of water to the vegetables, cover with a lid, and steam for 2 to 3 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki glaze over the chicken and vegetables.

• 8

  Toss everything together for 1 to 2 minutes until the sauce has thickened and coats the ingredients beautifully.

• 9

  Serve the stir-fry over a bed of warm cooked brown rice.

• 10

  Garnish with toasted sesame seeds and sliced green onions before serving.