NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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, toasted sesame oil, grated fresh ginger, minced garlic, and raw honey to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the pan, sautéing for 3-4 minutes until the vegetables are bright and tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

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