NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5-7 minutes.

• 4

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

• 5

  In the same pan, add the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and bright in color.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant.

• 8

  Return the cooked chicken to the pan and pour in the coconut aminos.

• 9

  Toss everything together for 1 minute to ensure the chicken and vegetables are well-coated in the glaze.

• 10

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