NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp raw honey

2 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.25 cup cooked jasmine rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized 1-inch cubes.

• 2

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

• 3

  In a separate small jar or bowl, whisk together the raw honey, tamari, minced garlic, and grated fresh 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 pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets and sliced red bell pepper to the pan with a splash of water, covering for 2 minutes to lightly steam the vegetables.

• 7

  Remove the lid and pour the honey-garlic sauce over the chicken and vegetables.

• 8

  Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

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