NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp honey

1 tsp sesame oil

1 tsp rice vinegar

1 tsp cornstarch

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and red pepper flakes to create the sauce glaze.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for 3 to 4 minutes until they reach a tender-crisp texture.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 to 2 minutes until the glaze thickens and coats the ingredients.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sliced green onions.