NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and pat them thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken strips with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until shimmering.

• 5

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

• 6

  Wipe the skillet if necessary, add the toasted sesame oil, and toss in the broccoli, sliced bell peppers, and sugar snap peas.

• 7

  Sauté the vegetables for 3-5 minutes, adding a splash of water if needed to steam-cook the broccoli until tender-crisp.

• 8

  Return the crispy chicken to the skillet and pour the prepared sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables beautifully.

• 10

  Plate the stir-fry immediately and garnish with a sprinkle of toasted sesame seeds.