NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1.5 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup cooked brown rice

2 tbsp coconut aminos

0.5 tbsp raw honey

1 tsp toasted sesame oil

1 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes 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 cubes to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

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

• 6

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

• 7

  Return the chicken to the skillet and pour the teriyaki glaze over the chicken and vegetables.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients in a glossy finish.

• 9

  Serve the stir-fry over a bed of warm brown rice and garnish with white sesame seeds.