NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup broccoli florets

0.5 cup red bell pepper

1.5 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic to create the teriyaki glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes 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 crisp-tender.

• 6

  Pour the teriyaki glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.