NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 tbsp gochujang

1 tsp toasted sesame oil

1 tbsp tamari

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, and grated fresh ginger to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 6

  Add a tablespoon of water to the vegetables and cover for 2 minutes to steam-fry until they are tender-crisp.

• 7

  Stir in the minced garlic and cook for 30 seconds until fragrant, then return the chicken to the pan.

• 8

  Pour the gochujang sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 9

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