NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1 tbsp Gochujang paste

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the gochujang paste, tamari, toasted sesame oil, and freshly grated ginger until smooth.

• 3

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

• 4

  Add the chicken strips to the hot pan and sear until golden brown and cooked through, approximately 5 to 6 minutes, then remove chicken and set aside.

• 5

  In the same pan, add the broccoli florets, sliced red bell pepper, sugar snap peas, and minced garlic, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the pan and pour the gochujang sauce over the mixture.

• 7

  Toss everything together for 1 minute until the sauce thickens slightly and coats the chicken and vegetables thoroughly.

• 8

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