NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces 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 to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli, bell peppers, and snap peas, stir-frying for 3-4 minutes until they are tender yet crisp.

• 6

  Return the chicken to the skillet, pour the glaze over the mixture, and toss for 1 minute until the sauce thickens and coats everything.

• 7

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds and sliced green onions.