NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 cup Bell pepper

0.5 cup Sugar snap peas

0.25 cup Red onion

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Brown rice

0.5 tsp Sesame seeds

1 tsp Avocado oil

1 pinch Sea salt

1 pinch Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, toasted sesame oil, and raw honey until smooth.

• 2

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

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add to the pan and sear until golden brown and fully cooked.

• 4

  Add the sliced red onion, bell pepper, and sugar snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender yet crisp.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Pour the prepared gochujang 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 cooked brown rice and garnish with sesame seeds.