NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Cornstarch

0.25 tsp Red pepper flakes

1 tbsp Water

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, minced garlic, red pepper flakes, cornstarch, and water to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and chopped red bell pepper to the same skillet with a splash of water.

• 6

  Cover the skillet for 2 to 3 minutes to steam the vegetables until they are tender-crisp and vibrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared glaze over the chicken and vegetables.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats every piece with a glossy finish.

• 9

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