NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Rice vinegar

1 cup Broccoli florets

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Fresh ginger

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk together the gochujang, coconut aminos, honey, rice vinegar, and sesame oil in a small bowl until smooth to create the glaze.

• 2

  Season the sliced chicken breast evenly with sea salt and black pepper.

• 3

  Heat a large skillet or wok over medium-high heat and lightly coat with a small amount of water or oil spray.

• 4

  Add the chicken to the skillet and sear until golden brown and fully cooked, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, sliced bell peppers, minced garlic, and grated ginger to the same pan.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant in color.

• 7

  Return the cooked chicken to the pan and pour the prepared gochujang glaze over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

  Garnish with thinly sliced green onions and sesame seeds before serving hot.