NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté for 5-6 minutes until they are golden brown and cooked through.

• 5

  Toss in the broccoli florets and sliced red bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the teriyaki glaze over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

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