NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Avocado oil

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and cook until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, covering with a lid for 2 minutes to steam-sauté.

• 6

  Remove the lid and continue to cook the vegetables for another minute until they are tender-crisp and bright.

• 7

  Return the cooked chicken to the skillet and pour the teriyaki glaze over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats the chicken and vegetables evenly.

• 9

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