NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.33 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the gochujang paste, coconut aminos, sesame oil, minced ginger, and garlic in a small bowl until smooth.

• 2

  Season the cubed chicken breast evenly with the 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 skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 6

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

• 7

  Return the chicken to the skillet, pour the prepared gochujang sauce over the top, and toss everything together for 1 minute until the glaze is thick and glossy.

• 8

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