NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp honey

1 tsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, honey, rice vinegar, minced garlic, and grated ginger to create the stir-fry sauce.

• 2

  Slice the chicken breast into bite-sized strips and season lightly with a pinch of salt.

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes, 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

  Return the chicken to the pan and pour the gochujang sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 8

  Serve the stir-fry over the cooked brown rice and garnish with toasted sesame seeds and sliced green onions.