NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 cup cooked brown rice

1 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Whisk the coconut aminos, raw honey, minced fresh ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the teriyaki glaze.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Add the broccoli, bell peppers, and snap peas to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the teriyaki glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Serve the stir-fry immediately over the warm brown rice and garnish with sesame seeds.