NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Honey

0.5 tsp Grated fresh ginger

1 clove Minced garlic

0.5 tsp Sesame seeds

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Add the cubed chicken breast to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

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

• 6

  Return the cooked chicken to the skillet and pour the prepared teriyaki glaze over the chicken and vegetables.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients evenly.

• 8

  Serve the warm stir-fry over the cooked brown rice and garnish with sesame seeds and red pepper flakes if desired.