NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

1 tsp Sesame oil

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Snap peas

0.25 cup Cooked brown rice

0.25 tsp Pink Himalayan salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, coconut aminos, rice vinegar, fresh ginger, and minced garlic to create the glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with pink Himalayan salt and black pepper.

• 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; transfer to a plate.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until tender-crisp.

• 6

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

• 7

  Toss continuously for 1-2 minutes until the sauce has thickened and beautifully coated everything in the pan.

• 8

  Turn off the heat and drizzle with sesame oil, stirring once more to combine.

• 9

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