NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1.5 tbsp coconut aminos

1 tsp honey

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced garlic, and grated fresh ginger to create the teriyaki sauce.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and maintain their bright, vibrant color.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the mixture, tossing well until the sauce thickens and coats everything in a glossy glaze.

• 8

  Serve the chicken and vegetable stir-fry immediately over the warm cooked jasmine rice.