NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.25 cup julienned carrots

1 tsp olive oil

1 tbsp tamari

1 tsp honey

0.5 tsp grated fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season with the sea salt and black pepper.

• 2

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

• 3

  Heat the olive 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

  Add the broccoli florets, sliced red bell pepper, and julienned carrots to the skillet and sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

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