NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup snap peas

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear 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

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

• 7

  Return the cooked chicken to the pan and pour the prepared tamari sauce and toasted sesame oil over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coated all ingredients in a glossy glaze.

• 9

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