NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes 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 cubes to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  Add the broccoli florets, sliced red bell pepper, and snap peas to the same skillet with a tablespoon of water.

• 7

  Cover the skillet and steam the vegetables for 2 minutes until they are tender-crisp and bright in color.

• 8

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables.

• 9

  Toss the mixture constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every ingredient.

• 10

  Serve the hot stir-fry immediately over the portion of warm cooked brown rice.