Whole-Food Chicken and Snap Pea Stir-Fry

Cook the brown rice in a medium saucepan according to package instructions until tender. Fluff with a fork and set aside.

In a small bowl, whisk together the tamari, chicken broth, toasted sesame oil, and red pepper flakes to create the light sauce.

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

Add the sliced chicken breast to the hot skillet in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.

Add the minced garlic, minced ginger, and the white parts of the green onions to the chicken. Stir-fry for about 1 minute until fragrant.

Toss in the sugar snap peas and stir-fry for 2 to 3 minutes until they turn bright green and retain a crisp-tender crunch.

Pour the sauce mixture directly into the skillet. Bring to a quick simmer for 1 minute, allowing the natural juices and aromatics to meld into a light, flavorful glaze without the need for starch.

Remove from heat, garnish with the remaining green onion slices, and serve immediately over a bed of warm brown rice.