NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, and sesame oil to create the glaze.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant.

• 6

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

• 7

  Pour the gochujang sauce over the chicken and vegetables, tossing constantly for 1 minute to coat everything in a glossy glaze.

• 8

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