NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels, dice into bite-sized pieces, and toss in a bowl with arrowroot starch, sea salt, and black pepper.

• 2

  In a small ramekin, whisk together the honey, tamari, minced garlic, and grated ginger to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell peppers to the same pan with a splash of water, covering for 2 minutes to steam until tender-crisp.

• 5

  Return the chicken to the pan, pour in the honey-garlic sauce and toasted sesame oil, and toss constantly for 1 minute until the glaze becomes thick and glossy.

• 6

  Serve the hot stir-fry immediately over the warmed brown rice.