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

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp arrowroot starch

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, arrowroot starch, and water until smooth to create the teriyaki sauce.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the pan, stir-frying for 3-4 minutes until the vegetables are vibrant and crisp-tender.

• 6

  Pour the prepared teriyaki sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Serve the stir-fry immediately over the warm, fluffy brown rice.