NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked jasmine rice

2 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 tsp Garlic powder

0.5 tsp Ginger powder

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized 1-inch cubes.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, sesame oil, garlic powder, and ginger powder until the sauce is smooth and emulsified.

• 3

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

• 4

  Add the chicken cubes to the skillet in a single layer, seasoning them with the sea salt and black pepper.

• 5

  Cook the chicken for 5-6 minutes, turning occasionally, until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Add the broccoli florets and thinly sliced red bell pepper to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared spicy gochujang sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze is thick and glossy.

• 8

  Place the warm cooked jasmine rice into a serving bowl and top it with the glazed chicken and vegetable mixture.

• 9

  Garnish the bowl with sesame seeds and thinly sliced green onions before serving immediately.