NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Sliced carrots

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Season the chicken breast pieces evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the broccoli florets, sliced carrots, and red bell pepper, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Return the chicken to the skillet and pour the teriyaki glaze over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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