NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 tsp Avocado oil

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear for 3 to 5 minutes, stirring occasionally, until golden brown and fully cooked through.

• 4

  Transfer the cooked chicken to a plate and add the broccoli, bell pepper, and snap peas to the hot skillet.

• 5

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

• 6

  Add the minced ginger and garlic to the center of the pan, sautéing for 60 seconds until fragrant.

• 7

  Return the chicken to the pan along with the tamari and sesame oil, tossing all ingredients together for 1 minute to glaze.

• 8

  Portion the warm cooked brown rice into a bowl and top with the hot chicken and vegetable stir-fry.