NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Sesame oil

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  Add the sesame oil to the same skillet, then toss in the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 7

  Return the cooked chicken to the skillet and pour the prepared ginger-sauce over the meat and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coats every piece.

• 9

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