NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Sugar snap peas

0.5 cup Cooked brown rice

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil in a small bowl to create the teriyaki sauce.

• 2

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

• 3

  Heat the olive oil in a large skillet or wok over medium-high heat, then add the chicken and sauté until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside, then add the broccoli, bell pepper, and sugar snap peas to the same pan.

• 5

  Sauté the vegetables for 3-5 minutes until they are vibrant and tender-crisp, then return the chicken to the skillet.

• 6

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze is glossy and well-distributed.

• 7

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