NUTRITION

SERVINGS

INGREDIENTS

5.5 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

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and coated every piece evenly.

• 9

  Serve the stir-fry immediately over a bed of warm cooked brown rice.