NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside; add the broccoli, bell peppers, and snap peas to the same skillet.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and bright in color.

• 6

  In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, and honey.

• 7

  Return the chicken to the skillet, pour the sauce over the mixture, and toss for 1 minute to coat everything evenly.

• 8

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