NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 cup broccoli florets

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

2 tsp honey

1 tbsp tamari

1 tsp avocado oil

0.25 cup cooked jasmine rice

1 tbsp green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels, then toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook until golden brown and crispy on all sides, approximately 6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 6

  Cover and steam the vegetables for 2-3 minutes until they are bright green and crisp-tender.

• 7

  Return the chicken to the skillet and pour the honey-garlic glaze over the top, tossing constantly for 1 minute until the sauce becomes thick and glossy.

• 8

  Serve the stir-fry immediately over the warm jasmine rice, garnished with sliced green onions and sesame seeds.