NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water; cover and steam-sauté for 3 minutes until vibrant and tender.

• 6

  While the vegetables cook, whisk together the tamari, grated ginger, minced garlic, raw honey, and toasted sesame oil in a small jar.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze is thick and glossy.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.