NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.5 cup cooked jasmine rice

1 tbsp toasted sesame oil

1 cup snap peas

1 medium red bell pepper

1 tbsp fresh ginger

2 cloves garlic

2 tbsp coconut aminos

1 tbsp rice vinegar

0.25 tsp red pepper flakes

2 stalks green onions

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Add the ground chicken to the pan, breaking it apart with a spatula, and cook until browned and cooked through.

• 3

  While the chicken cooks, finely mince the garlic and grate the fresh ginger.

• 4

  Slice the red bell pepper into thin strips and trim the ends of the snap peas.

• 5

  Stir the garlic, ginger, and red pepper flakes into the chicken, cooking for 1 minute until fragrant.

• 6

  Add the bell pepper and snap peas to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour in the coconut aminos and rice vinegar, stirring constantly to glaze the chicken and vegetables.

• 8

  Serve the chicken mixture over the cooked jasmine rice and garnish with sliced green onions and sesame seeds.