NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp fresh ginger

2 cloves garlic

2 tbsp coconut aminos

1 tbsp rice vinegar

0.25 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a small bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy, then remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, sautéing for 4-5 minutes until tender-crisp.

• 6

  Add the minced fresh ginger and garlic to the vegetables and cook for 60 seconds until highly fragrant.

• 7

  Return the cooked chicken to the skillet and pour in the coconut aminos and rice vinegar.

• 8

  Toss all ingredients together for 1-2 minutes until the sauce thickens slightly and coats everything beautifully.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds and thinly sliced green onion.