NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced garlic, and grated ginger to create the stir-fry sauce.

• 3

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

• 4

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

• 5

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

• 6

  Add the sliced red bell peppers and snap peas to the skillet, stir-frying for an additional 2-3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute as the sauce thickens and glazes the ingredients.

• 8

  Serve the crispy chicken and vegetables immediately over the warm cooked brown rice.