NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the sesame 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 until golden brown and cooked through, then remove the chicken and set it aside.

• 5

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

• 6

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

• 7

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