NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

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

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside.

• 4

  In the same pan, add the broccoli florets, sliced red bell pepper, and snap peas, sautéing for about 4 minutes until they are tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the aroma is fragrant.

• 6

  Return the cooked chicken to the pan and pour over the tamari, tossing all ingredients together to coat thoroughly in the glaze.

• 7

  Serve the hot stir-fry immediately over a base of fluffy cooked brown rice.