NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

0.5 cup cooked brown rice

PREPARATION

• 1

  In a medium bowl, toss the cubed chicken breast with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, raw honey, and water to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and crispy on all sides, about 5-6 minutes.

• 5

  Stir in the sliced red bell pepper, snap peas, minced ginger, and garlic, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly as it bubbles and thickens into a glossy glaze.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.