NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup sugar snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, toasted sesame oil, minced ginger, and minced garlic to create the sauce.

• 2

  Pat the chicken breast pieces dry with a paper towel and toss them in a bowl with the arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until it is golden-brown on all sides and cooked through.

• 4

  Remove the chicken from the pan and set it aside, then add the bell pepper, broccoli, and sugar snap peas to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 5

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

• 6

  Serve the crispy chicken and vegetable stir-fry immediately over the warm cooked brown rice.