NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the sliced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until they are tender-crisp.

• 6

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

• 7

  Serve the spicy chicken and vegetable mixture over the warm cooked brown rice.