NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2 cups Shredded broccoli slaw

1 cup Red bell pepper

1 tbsp Olive oil

1 tbsp Honey

1 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Minced garlic

1 tsp Grated ginger

0.25 tsp Red pepper flakes

1 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, rice vinegar, tamari, minced garlic, grated ginger, and red pepper flakes to create the sweet chili glaze.

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken strips to the skillet and sear until they are golden brown and fully cooked through, approximately 6 to 8 minutes.

• 5

  Toss the thinly sliced red bell pepper into the skillet and sauté for 2 minutes until just softened but still vibrant.

• 6

  Pour the prepared sweet chili glaze over the chicken and peppers, tossing constantly for 1 minute until the sauce becomes thick and glossy.

• 7

  Place the raw shredded broccoli slaw into a large serving bowl or onto a platter as a fresh base.

• 8

  Top the slaw with the hot glazed chicken and peppers, allowing the residual heat to slightly wilt the greens while maintaining their satisfying crunch.

• 9

  Garnish the entire platter with sesame seeds and serve immediately.