NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

4 oz Shrimp

1 tbsp Avocado oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Snap peas

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Gochujang

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 medium Green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, gochujang, toasted sesame oil, grated ginger, and minced garlic to create the spicy stir-fry sauce.

• 2

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

• 3

  Add the diced chicken breast and sea salt to the pan, searing until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Toss in the shrimp and red pepper flakes, cooking for an additional 2-3 minutes until the shrimp are pink and opaque.

• 5

  Remove the proteins from the pan and set aside; add the broccoli, sliced bell pepper, and snap peas to the hot wok with a splash of water to steam-fry until tender-crisp.

• 6

  Return the chicken and shrimp to the pan, pour in the prepared sauce, and add the cooked brown rice.

• 7

  Toss everything together for 2 minutes until the sauce thickens and coats every ingredient with a glossy, spicy glaze.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.