NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 clove garlic

1 tsp fresh ginger

2 tsp honey

1 tbsp tamari

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes.

• 5

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

• 6

  Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.

• 7

  In a small bowl, whisk together the honey and tamari, then pour the mixture over the chicken and vegetables.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy, sticky glaze.

• 9

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