NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup cooked jasmine rice

1 tbsp coconut aminos

1 tsp honey

1 tbsp rice vinegar

1 tsp chili garlic sauce

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the coconut aminos, honey, rice vinegar, chili garlic sauce, minced garlic, and grated fresh ginger to create the glaze.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Remove the chicken from the pan and set aside. Add the broccoli, sliced bell pepper, and snap peas to the same pan with a splash of water, covering for 2 minutes to steam-fry.

• 5

  Return the chicken to the pan and pour the sweet chili glaze over the mixture. Toss constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 6

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