NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Matchstick carrots

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Sriracha

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

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

• 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 sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli, bell pepper, snap peas, and carrots, stir-frying for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the pan and pour the spicy teriyaki sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 7

  Serve the spicy chicken and vegetable stir-fry over the warm cooked brown rice.