NUTRITION

SERVINGS

INGREDIENTS

13 oz Chicken breast

3 cup Brown rice, cooked

4.5 cup Broccoli florets

3 cup Bell pepper, sliced

1.5 tbsp Olive oil

6 clove Garlic, minced

6 tbsp Teriyaki sauce

1 tbsp Brown sugar

1 tbsp Sriracha

0.75 tsp Red pepper flakes

0.75 tsp Sea salt

0.75 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breasts into uniform bite-sized pieces and season evenly with the sea salt and black pepper.

• 2

  In a medium bowl, whisk together the teriyaki sauce, brown sugar, sriracha, and red pepper flakes until the sugar is dissolved.

• 3

  Heat the olive oil in a large wok or heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the pan in a single layer and stir-fry for 5-6 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and cook for 30-45 seconds until highly aromatic, ensuring it does not burn.

• 6

  Add the broccoli florets and sliced bell peppers to the pan, stir-frying for 5 minutes until the vegetables reach a tender-crisp texture.

• 7

  Pour the spicy teriyaki sauce mixture over the chicken and vegetables, tossing constantly for 2 minutes until the sauce thickens into a glossy glaze.

• 8

  Divide the warm, cooked brown rice among three bowls and top with the chicken and vegetable stir-fry.