NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup bell peppers

1 clove garlic

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 tsp sesame oil

0.5 cup brown rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces, then toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, and grated fresh ginger to create the sauce.

• 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 transfer to a plate.

• 5

  In the same skillet, add the sliced bell peppers and minced garlic, sautéing for 2-3 minutes until they are tender-crisp and fragrant.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Remove from heat, drizzle with sesame oil, and serve immediately over a bed of warm, fluffy brown rice.