NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season evenly with sea salt and black pepper.

• 2

  Finely mince the garlic cloves and grate the fresh ginger using a microplane.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken pieces to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the cooked chicken from the pan and set it aside on a clean plate.

• 6

  In the same skillet, add the toasted sesame oil followed by the broccoli florets and sliced red bell pepper.

• 7

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and the colors are bright.

• 8

  Stir in the minced garlic and grated ginger, sautéing for only 30 seconds until highly fragrant to avoid burning.

• 9

  Return the chicken and any accumulated juices to the pan and pour in the coconut aminos.

• 10

  Toss all ingredients together for 1 minute to ensure the sauce coats everything evenly.

• 11

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.