NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

1.5 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp honey

1 tsp toasted sesame oil

0.25 cup cooked brown rice

0.5 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 4

  Remove the chicken from the pan and set aside. In the same pan, add the broccoli florets, sliced bell pepper, and sugar snap peas with a tablespoon of water. Cover and steam for 2 minutes.

• 5

  Return the chicken to the pan and pour the prepared sauce over the mixture. Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

• 6

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