NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.5 tbsp honey

1.5 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same pan, add the broccoli florets, sliced bell pepper, and snap peas, sautéing for 3-4 minutes until they are tender-crisp and bright.

• 5

  While the vegetables cook, whisk together the honey, tamari, minced garlic, and grated ginger in a small bowl.

• 6

  Return the cooked chicken to the skillet with the vegetables and pour the honey-garlic sauce over the top.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

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