NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Snap peas

0.5 cup Red bell pepper

0.5 cup Carrots

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Honey

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, and toasted sesame oil to create the stir-fry glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken pieces to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Transfer the cooked chicken to a plate and set aside.

• 6

  In the same skillet, add the snap peas, sliced red bell pepper, and carrots, stir-frying for 3 to 4 minutes until they are tender-crisp.

• 7

  Add the minced garlic and grated fresh ginger to the vegetables, stirring constantly for 30 seconds until fragrant.

• 8

  Return the chicken to the skillet and pour the prepared glaze over the mixture.

• 9

  Toss everything together for 1 to 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.

• 10

  Serve the hot stir-fry over the portion of warm cooked brown rice.