NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 cup cauliflower rice

1 tsp fresh ginger

2 cloves garlic

0.5 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, honey, and grated fresh ginger to create the spicy glaze.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 6

  Sauté the vegetables until tender-crisp, then stir in the minced garlic and cook for 30 seconds until fragrant.

• 7

  Return the chicken to the pan and pour the gochujang glaze over the mixture, tossing to coat evenly until the sauce thickens.

• 8

  In a separate pan or microwave, steam the cauliflower rice until tender and fluffy.

• 9

  Serve the spicy chicken and vegetable stir-fry immediately over the bed of cauliflower rice.

• 10

  Garnish with thinly sliced green onions and sesame seeds for added texture and flavor.