NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

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

2 tsp honey

2 tsp tamari

1 clove garlic

0.5 tsp fresh ginger

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 4

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3-5 minutes until they are vibrant and crisp-tender.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until fragrant.

• 6

  Whisk together the honey and tamari in a small jar, then pour the mixture into the skillet along with the cooked chicken.

• 7

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that clings to the chicken and vegetables.

• 8

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