NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp honey

0.5 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set it aside on a plate.

• 7

  Add the broccoli, sliced bell peppers, and sugar snap peas to the same skillet, adding a splash of water if needed to steam-sauté for 3-4 minutes until tender-crisp.

• 8

  Return the cooked chicken to the skillet and pour the prepared teriyaki sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly.

• 10

  Serve the stir-fry immediately over the bed of cooked brown rice and garnish with sesame seeds.