NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli, bell peppers, and snap peas to the same skillet.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant.

• 7

  Return the chicken to the pan and pour the teriyaki sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the warm, cooked brown rice.