NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.25 cup Jasmine rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the jasmine rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Add the broccoli florets, sliced red bell pepper, and snap peas to the same skillet, stir-frying for 3 to 4 minutes until tender-crisp.

• 7

  While the vegetables cook, whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic in a small bowl.

• 8

  Return the cooked chicken to the skillet with the vegetables and pour the sauce over the top.

• 9

  Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients.

• 10

  Serve the stir-fry immediately over the warm jasmine rice.