NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken breast

0.5 cup cooked jasmine rice

1 tsp extra virgin olive oil

0.25 cup red onion

0.5 cup red bell pepper

1 cup baby bok choy

1 tbsp tamari

1 tbsp gochujang

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 tsp sriracha

1 tsp sesame seeds

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 2

  Add the ground chicken breast to the skillet, using a wooden spoon to break it into small crumbles as it browns.

• 3

  Once the chicken is nearly cooked through, add the diced red onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 60 seconds until highly aromatic.

• 5

  In a small ramekin, whisk together the tamari, gochujang, and sriracha until smooth.

• 6

  Pour the sauce over the chicken and vegetable mixture, then add the chopped baby bok choy.

• 7

  Toss everything together for 2 minutes until the bok choy is wilted and the chicken is thoroughly glazed.

• 8

  Remove from heat and stir in the toasted sesame oil.

• 9

  Place the warm cooked jasmine rice in a bowl and top with the spicy chicken mince mixture.

• 10

  Garnish with sesame seeds before serving.