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

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Stir in the minced garlic and freshly grated ginger, cooking for about 1 minute until the aromatics are fragrant.

• 6

  Return the cooked chicken to the skillet and pour the coconut aminos over the mixture, tossing everything together for 1-2 minutes until heated through and glazed.

• 7

  Garnish the stir-fry with sesame seeds and thinly sliced green onions before serving immediately.