NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Chili garlic sauce

1 tbsp Tamari

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

0.33 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 with sea salt and black pepper.

• 2

  In a small bowl, whisk together the chili garlic sauce, tamari, honey, minced garlic, and grated fresh ginger until well combined.

• 3

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

• 4

  Add the chicken to the pan and sear for 4-5 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 5

  In the same pan, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until the edges are slightly charred and crisp-tender.

• 7

  Return the chicken to the pan and pour the chili garlic sauce over the mixture, stirring constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 8

  Turn off the heat and drizzle with toasted sesame oil for a fragrant finish.

• 9

  Serve the spicy stir-fry immediately over the warm cooked brown rice.