NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

0.25 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

2 cloves Garlic

1 tsp Fresh ginger

1 tbsp Sambal Oelek

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a small bowl, whisk together the minced garlic, grated ginger, Sambal Oelek, tamari, and toasted sesame oil to create the stir-fry sauce.

• 2

  Cut the chicken breast into bite-sized 1-inch pieces.

• 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 cook 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 and sliced red bell pepper to the same skillet, adding a splash of water if needed to steam-fry for 3-4 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the prepared chili-garlic sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and evenly coated the chicken and vegetables.

• 9

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

• 10

  Garnish with sliced green onions and sesame seeds for a final touch of texture.