NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid, add the minced garlic, and sauté for 1 minute until fragrant.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds.