NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the honey, tamari, minced garlic, and grated fresh ginger until well combined.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and crispy.

• 5

  Toss in the broccoli florets and sliced red bell peppers, sautéing for an additional 3-4 minutes until the vegetables are vibrant and crisp-tender.

• 6

  Pour the honey-garlic sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

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