NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl 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 to 6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, sliced bell peppers, and snap peas to the same skillet.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and bright in color.

• 7

  Return the chicken to the pan and pour the teriyaki glaze over the mixture, tossing well to coat until the sauce thickens slightly.

• 8

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