NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tsp toasted sesame oil

1.5 tbsp gochujang paste

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, grated ginger, and minced garlic to create a smooth, spicy glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside; add the toasted sesame oil to the same pan.

• 6

  Toss in the broccoli florets and sliced bell peppers, stir-frying for 3 to 4 minutes until they are tender yet still crisp.

• 7

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

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and creates a glossy coating on the chicken and vegetables.

• 9

  Serve the stir-fry over the warm brown rice and garnish with sliced green onions and sesame seeds for a final crunch.