NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Prepare the sauce by whisking together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetables.

• 7

  Toss everything together for 1 minute until the glaze thickens and coats the ingredients evenly.

• 8

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