NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp gochujang paste

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 cup broccoli

0.5 cup red bell pepper

0.5 cup cauliflower rice

0.25 tsp red pepper flakes

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, tamari, rice vinegar, and minced ginger until the sauce is smooth.

• 2

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

• 3

  Add the cubed chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

  Toss in the minced garlic, broccoli florets, and sliced red bell peppers, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared gochujang sauce over the chicken and vegetables, tossing well to coat everything in the glossy glaze.

• 6

  Serve the stir-fry immediately over steamed cauliflower rice and garnish with sesame seeds and red pepper flakes.