NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 stalk Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 whole Lime

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the gochujang paste, coconut aminos, and toasted sesame oil until the mixture is smooth.

• 3

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

• 4

  Add the chicken to the pan in a single layer, searing until golden brown and fully cooked, then transfer the meat to a clean plate.

• 5

  In the same pan, toss in the broccoli florets and sliced red bell pepper, stir-frying for 3 to 4 minutes until they are tender yet crisp.

• 6

  Add the minced garlic and grated fresh ginger to the vegetables, sautéing for just 30 seconds until the aroma fills the kitchen.

• 7

  Return the cooked chicken to the skillet and pour the prepared gochujang sauce over the entire mixture.

• 8

  Toss everything continuously for 1 minute until the sauce reduces into a thick, glossy glaze that coats every piece.

• 9

  Remove the pan from the heat and garnish the dish with sliced green onions, sesame seeds, and a bright squeeze of fresh lime juice.