NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp arrowroot powder

1.5 tsp avocado oil

1 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

2 cloves garlic

1 tsp fresh ginger

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  Toss the chicken pieces in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar, whisk together the honey, tamari, toasted sesame oil, minced garlic, and grated ginger to create the glaze.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden and crispy.

• 6

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the honey-garlic glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 8

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