NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Grated fresh ginger

1 clove Minced garlic

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic until well combined.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same skillet, stir-frying for 3-4 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the meat and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and glazed the ingredients.

• 9

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