NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

0.5 cup kimchi

1 cup bok choy

0.5 cup red bell pepper

1 clove garlic

0.5 tsp fresh ginger

0.5 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 evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, tamari, and minced fresh ginger until the paste is smooth.

• 3

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

• 4

  Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Stir in the minced garlic, sliced red bell pepper, and chopped bok choy, sautéing for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Fold in the kimchi and the prepared gochujang sauce, tossing everything together for 1 minute until the sauce is bubbly and coats the chicken.

• 7

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