NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp honey

1 tbsp apple cider vinegar

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Add the sliced red bell pepper and snap peas to the pan, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, honey, apple cider vinegar, and toasted sesame oil.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute as the glaze thickens and coats everything.

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.