NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Tamari

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken strips to the skillet and sear until they are golden brown and fully cooked through, approximately 5 to 7 minutes.

• 4

  Remove the cooked chicken from the pan and set it aside on a plate; add the broccoli florets and sliced red bell peppers to the same skillet.

• 5

  Stir-fry the vegetables for 4 to 5 minutes, adding a splash of water if needed to steam, until they are tender-crisp and bright in color.

• 6

  Add the minced garlic and grated fresh ginger to the vegetables and sauté for 30 seconds until the aromatics are fragrant.

• 7

  Return the chicken and any accumulated juices to the skillet, then drizzle the tamari and toasted sesame oil over the top.

• 8

  Toss all ingredients together for 1 minute to ensure the sauce is well-distributed and the dish is heated through before serving.