NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 cloves garlic

1 tsp fresh ginger

1 tbsp chili garlic sauce

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp red pepper flakes

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and mince the garlic and ginger.

• 2

  In a small bowl, whisk together the chili garlic sauce, tamari, rice vinegar, and red pepper flakes to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove the chicken and set aside.

• 5

  Add the sesame oil to the same skillet, then toss in the broccoli, sliced bell peppers, and snap peas.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant.

• 7

  Add the minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant.

• 8

  Return the chicken to the skillet and pour the chili garlic glaze over the mixture.

• 9

  Toss everything together for 1 minute until the sauce thickens slightly and coats every ingredient evenly.

• 10

  Serve immediately while hot and steaming.