NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the broccoli florets, sliced bell peppers, and sugar snap peas to the same skillet, stir-frying for 3 to 4 minutes until they are tender-crisp.

• 7

  Return the cooked chicken to the skillet and pour the teriyaki glaze over the meat and vegetables.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats all ingredients.

• 9

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