NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.13 cup brown rice

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup sugar snap peas

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the chicken by cutting it into bite-sized 1-inch cubes and seasoning evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken cubes to the pan and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken and set aside.

• 4

  In the same pan, add the toasted sesame oil followed by the broccoli florets, sugar snap peas, and sliced red bell peppers.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and retain their bright color.

• 6

  Add the minced ginger and garlic to the vegetables, stirring constantly for 30 seconds until the aromatics are fragrant.

• 7

  Return the cooked chicken to the pan and pour in the coconut aminos, tossing all ingredients together to coat them thoroughly in the sauce.

• 8

  Serve the hot stir-fry over the warm, pre-cooked brown rice and finish with a garnish of sesame seeds.