NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

2 cloves Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Green onion

0.25 cup Cooked brown rice

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, honey, toasted sesame oil, rice vinegar, grated ginger, and minced garlic to create the spicy glaze.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with 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 sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the gochujang glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything in a glossy finish.

• 7

  Serve the stir-fry immediately over the cooked brown rice and garnish with fresh sliced green onions.