NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp and bright.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until everything is well-coated and the sauce has thickened slightly.

• 7

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