NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup snap peas

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp raw honey

0.5 tsp fresh ginger

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chicken 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.

• 4

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally until golden brown and cooked through; remove chicken and set aside.

• 5

  Add the red bell pepper, broccoli florets, and snap peas to the same pan, stir-frying for 3-4 minutes until tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, raw honey, and grated fresh ginger.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and becomes glossy.

• 8

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