NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the pan and set aside. In the same pan, add the broccoli, sliced red bell pepper, and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 5

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

• 6

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