NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

1.5 cups Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then combine with 0.5 cups of water in a small pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Mince the garlic and grate the fresh ginger.

• 4

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

• 5

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

• 6

  In the same skillet, add the broccoli florets and sliced red peppers with a splash of water, covering for 2 minutes to steam-soften.

• 7

  Remove the lid, add the garlic and ginger, and sauté for 1 minute until fragrant.

• 8

  Return the chicken to the pan, drizzle with tamari and toasted sesame oil, and toss everything together for 1-2 minutes to glaze.

• 9

  Fluff the jasmine rice with a fork and serve the stir-fry immediately over the rice.