NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked brown rice

1 tbsp Gochujang paste

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Grated ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, tamari, and toasted sesame oil until smooth to create the stir-fry glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant in color.

• 7

  Stir in the minced garlic and grated ginger, cooking for just 30 seconds until the aromatics become fragrant.

• 8

  Return the cooked chicken to the skillet and pour the gochujang glaze over the mixture, tossing everything together for 1 minute to coat thoroughly.

• 9

  Serve the spicy stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.