NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1.5 cups broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki sauce.

• 2

  Slice the chicken breast into bite-sized pieces and season 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 cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water, then cover with a lid for 2 minutes to steam.

• 7

  Remove the lid and sauté the vegetables for another 2 minutes until they are tender-crisp and the water has evaporated.

• 8

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened into a glossy glaze that coats every piece.

• 10

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