NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup sugar snap peas

0.5 cup sliced carrots

1 tbsp avocado oil

1 tsp toasted sesame oil

2 tbsp tamari

1 tbsp honey

1 tbsp rice vinegar

1 tsp minced fresh ginger

2 cloves garlic

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, minced ginger, and minced garlic to create the teriyaki sauce.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes, then remove the chicken and set it aside.

• 5

  In the same skillet, add the broccoli, red bell pepper, carrots, and sugar snap peas, stir-frying for about 4 minutes until the vegetables are vibrant and tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the teriyaki sauce over the mixture.

• 7

  Toss everything together constantly for 1 to 2 minutes until the sauce has thickened and created a glossy glaze over the chicken and vegetables.

• 8

  Remove from the heat and drizzle with the toasted sesame oil.

• 9

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