NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 4

  In the same pan, add the broccoli, sliced bell peppers, and snap peas, sautéing for 3 to 4 minutes until they are crisp-tender.

• 5

  Stir in the minced ginger and garlic, cooking for about 1 minute until the mixture becomes highly fragrant.

• 6

  Return the cooked chicken to the pan and pour in the tamari and toasted sesame oil.

• 7

  Toss all ingredients together for another minute to ensure everything is well-coated and heated through.

• 8

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