NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked jasmine rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into one-inch cubes, then season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the gochujang, coconut aminos, minced garlic, and grated ginger to create a smooth, spicy glaze.

• 3

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

• 4

  Add the chicken cubes to the hot skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and add the broccoli florets and sliced bell peppers with a tablespoon of water to steam-fry until tender-crisp.

• 6

  Return the chicken to the skillet, pour the gochujang glaze over the mixture, and toss for 60 seconds until the sauce becomes thick and glossy.

• 7

  Drizzle the stir-fry with toasted sesame oil and serve immediately over the warm, fluffy jasmine rice.