NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Avocado oil

0.5 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.33 cup Cooked brown rice

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Slice the chicken breast into bite-sized 1-inch cubes and season lightly with the red pepper flakes for an extra kick.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced red bell peppers to the same skillet.

• 6

  Stir-fry the vegetables for 3 minutes until they are bright and tender-crisp, then return the chicken to the pan.

• 7

  Pour the gochujang sauce over the chicken and vegetables, tossing constantly for 1 minute until everything is coated in a glossy, spicy glaze.

• 8

  Remove from heat and stir in the toasted sesame oil for a fragrant finish.

• 9

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