NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

2 tsp raw honey

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup broccoli florets

0.5 cup red bell pepper

0.25 cup sugar snap peas

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small ramekin, whisk together the honey, coconut aminos, minced ginger, and minced garlic to create the stir-fry glaze.

• 3

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

• 4

  Add the chicken to the hot skillet and cook for 5-6 minutes, stirring occasionally, until the edges are golden brown and crispy.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet with the chicken.

• 6

  Sauté the mixture for an additional 3-4 minutes until the vegetables are vibrant and tender-crisp.

• 7

  Pour the honey-ginger glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and becomes glossy.

• 8

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