NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp gochujang paste

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, raw honey, grated ginger, and minced garlic until smooth.

• 2

  Cut the chicken breast into bite-sized cubes 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 for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, sliced bell peppers, and snap peas to the same pan with a tablespoon of water.

• 6

  Cover and steam-fry the vegetables for 3 minutes until they are vibrant and tender-crisp.

• 7

  Return the chicken to the pan and pour the prepared gochujang sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and creates a glossy glaze.

• 9

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds and sliced green onions before serving.