NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Cooked brown rice

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Whisk the gochujang, tamari, sesame oil, honey, grated ginger, and minced garlic in a small bowl until smooth to create the spicy glaze.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet, stir-frying for about three minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared gochujang sauce over the chicken and vegetables, tossing quickly to coat everything in the sticky glaze.

• 6

  Stir in the red pepper flakes to add an extra layer of heat to the dish.

• 7

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