NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

2 cloves garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes.

• 2

  In a medium 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 cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, sliced bell peppers, and snap peas to the same pan with a tablespoon of water.

• 6

  Cover and steam-sauté the vegetables for 3-4 minutes until they are vibrant green and tender-crisp.

• 7

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

• 8

  Return the chicken to the skillet, pour the honey-garlic sauce over the mixture, and toss for 1-2 minutes until the glaze is glossy and thickened.