NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp honey

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 clove garlic

1 tsp fresh ginger

0.5 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, and minced ginger to create the spicy glaze.

• 3

  Heat the sesame 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, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli, bell pepper, snap peas, and minced garlic to the same pan.

• 6

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

• 7

  Return the chicken to the pan and pour the gochujang sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.

• 9

  Garnish with sliced green onions and toasted sesame seeds for a final touch of texture.