NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

1 tbsp fresh ginger

2 cloves garlic

2 tbsp tamari

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp honey

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp green onions

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and honey until well combined to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender yet retain a vibrant color.

• 6

  Add the minced ginger and garlic to the vegetables and cook for 30-60 seconds until highly fragrant, taking care not to burn the garlic.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened slightly and coats every ingredient evenly.

• 9

  Remove from heat, garnish with freshly sliced green onions, and serve immediately.