NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked white rice

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tbsp coconut aminos

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the honey, apple cider vinegar, tomato paste, and coconut aminos to create the sweet and sour sauce.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside, then add the chopped bell peppers and broccoli to the same skillet, stir-frying for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 7

  Serve the stir-fry over the warm cooked rice and garnish with sesame seeds.