Name: High-Protein Chicken and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 28 oz raw chicken breast; 1 cup dry white rice; 3 cups raw broccoli florets; 2 medium raw bell peppers; 1 cup raw snap peas; 1 cup raw carrots; 1 tbsp avocado oil; 1 tsp sesame oil; 4 tbsp tamari; 1 tbsp honey; 1 tbsp rice vinegar; 1 tbsp fresh ginger; 3 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Rinse the dry white rice under cold water until clear, then combine with 2 cups of water in a medium pot and bring to a boil.
Reduce the heat to low, cover, and simmer the rice for 18-20 minutes until the water is absorbed and the grains are fluffy.
While the rice cooks, dice the raw chicken breast into 1-inch cubes and season evenly with the sea salt and black pepper.
Prepare the vegetables by chopping the broccoli into small florets, slicing the bell peppers and carrots into thin strips, and trimming the snap peas.
In a small mixing bowl, whisk together the tamari, honey, rice vinegar, minced fresh ginger, and minced garlic to create the stir-fry sauce.
Heat the avocado oil in a large wok or heavy-bottomed skillet over high heat until it begins to shimmer.
Add the chicken to the wok in a single layer and sear for 5-6 minutes, tossing occasionally until golden brown and fully cooked, then remove the chicken and set aside.
Add all the vegetables to the hot wok and stir-fry for 4-5 minutes until they are tender-crisp; return the chicken to the pan, pour the sauce over everything, and toss for 2 minutes until the glaze thickens and coats the ingredients.
Drizzle with sesame oil and serve the stir-fry immediately over the warm rice.

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Instructions

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