NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup cremini mushrooms

1 cup red bell pepper

0.5 cup scallions

0.25 tbsp avocado oil

2 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

0.13 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the sliced mushrooms and bell peppers to the same skillet.

• 5

  Sauté the vegetables for 5 minutes until the mushrooms are browned and the peppers are tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is fragrant and intense.

• 7

  Return the chicken to the pan and pour in the coconut aminos and toasted sesame oil, tossing everything to coat.

• 8

  Add the sliced scallions and cook for 1 additional minute before serving the stir-fry over the warm brown rice.