NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tbsp Gochujang

1 tbsp Tamari

1.5 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Fresh ginger

2 clove Garlic

1 tsp Rice vinegar

1 tsp Honey

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, and honey until the glaze is smooth and combined.

• 2

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

• 3

  Add the diced chicken breast to the pan and sear until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, sauté the broccoli florets and sliced red bell pepper until they are tender-crisp and bright.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is fragrant and bold.

• 6

  Return the chicken to the pan, pour in the gochujang sauce, and toss everything together until the ingredients are well coated and the sauce has thickened.

• 7

  Serve the stir-fry immediately over the warm brown rice, garnished with sesame seeds and sliced green onions.