NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the teriyaki glaze by whisking together the coconut aminos, raw honey, grated fresh ginger, and minced garlic in a small bowl.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water to steam-sauté until crisp-tender.

• 6

  Return the cooked chicken to the pan and pour the prepared glaze over the meat and vegetables.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens slightly and coats the ingredients thoroughly.

• 8

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