NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked jasmine rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with 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.

• 3

  Add the chicken to the skillet and sear until golden brown and crispy on all sides, approximately 5 to 6 minutes.

• 4

  Add the sliced red bell pepper, broccoli florets, minced ginger, and minced garlic to the pan, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  In a small bowl, whisk together the coconut aminos, rice vinegar, and honey to create the sauce.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Serve the hot stir-fry immediately over a bed of warm jasmine rice.