NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tsp Toasted sesame oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 cup Sliced carrots

1 tbsp Minced garlic

1 tbsp Fresh ginger

2 tbsp Coconut aminos

1 tbsp Sambal oelek

1 tsp Raw honey

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk coconut aminos, sambal oelek, raw honey, minced garlic, and fresh ginger in a small bowl to create the sauce.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add broccoli florets, red bell pepper, sugar snap peas, and sliced carrots with a small splash of water.

• 6

  Sauté the vegetables for 3-4 minutes until they are vibrant and tender-crisp.

• 7

  Return the cooked chicken to the pan and pour the prepared spicy teriyaki sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and thoroughly coats the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.