NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp coconut aminos

1 tsp honey

1 tsp rice vinegar

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In another small bowl, whisk together the coconut aminos, honey, rice vinegar, and minced fresh ginger to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through; remove chicken and set aside.

• 6

  Add the sliced bell peppers, red onion, and minced garlic to the same pan, sautéing for 3-5 minutes until the vegetables are crisp-tender.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 8

  Serve the hot stir-fry over the warmed brown rice.