NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate; add the broccoli florets and sliced bell peppers to the same pan.

• 5

  Add a tablespoon of water to the vegetables and cover with a lid for 2 minutes to steam-fry until tender-crisp.

• 6

  Remove the lid and stir in the minced garlic and grated ginger, cooking for 30 seconds until highly fragrant.

• 7

  Return the cooked chicken to the pan and pour in the coconut aminos, rice vinegar, and toasted sesame oil.

• 8

  Toss all ingredients together for 1 minute until the sauce is well distributed and the chicken is reheated.

• 9

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