NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp raw honey

1 tbsp tamari

1 tsp garlic

1 tsp ginger

0.25 cup brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the honey-garlic sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 7

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