NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic to create the teriyaki base.

• 2

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

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell peppers to the same pan with two tablespoons of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are tender-crisp and bright green.

• 7

  Return the chicken to the pan, pour the sauce mixture over the top, and drizzle with toasted sesame oil.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients in a glossy glaze.

• 9

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