NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and pour the ginger-garlic sauce over the mixture, tossing everything together for 1 minute until the sauce thickens slightly.

• 7

  Serve the hot stir-fry immediately over the cooked brown rice.