NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

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

0.5 cup snap peas

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken pieces to the hot skillet in a single layer. Cook for 3-4 minutes per side until they are golden brown and cooked through.

• 5

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

• 6

  Remove the lid and return the chicken to the pan. Pour the honey-garlic sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and becomes sticky.

• 7

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