NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin, bite-sized strips and season lightly with a pinch of red pepper flakes.

• 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 toasted sesame oil to the same pan, then toss in the broccoli, sliced bell peppers, and snap peas.

• 7

  Sauté the vegetables for 3-4 minutes until they are bright green and tender-crisp.

• 8

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 9

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

• 10

  Garnish with sesame seeds and the remaining red pepper flakes for a touch of heat.