NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp gochujang paste

1 tbsp tamari

1 tsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.5 tsp red pepper flakes

1 stalk green onion

0.5 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, tamari, rice vinegar, and honey until smooth; set aside.

• 2

  Cut the chicken breast into bite-sized pieces and finely mince the garlic and ginger.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through.

• 5

  Add the broccoli, sliced bell peppers, and diced onions to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic, ginger, and red pepper flakes, cooking for 1 minute until fragrant.

• 7

  Pour the gochujang sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Serve the stir-fry over the cooked brown rice and garnish with sliced green onions and sesame seeds.