NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tbsp tamari

1 tbsp honey

2 cloves garlic

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.33 cup cooked jasmine rice

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 1-inch cubes.

• 2

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

• 3

  Whisk together the tamari, honey, minced garlic, and toasted sesame oil in a separate small bowl to create the glaze.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet or wok over medium-high heat.

• 5

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

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell peppers to the same pan with a splash of water.

• 7

  Cover and steam the vegetables for 2-3 minutes until they are bright green and crisp-tender.

• 8

  Return the chicken to the pan and pour the honey-garlic glaze over the mixture.

• 9

  Stir-fry for another 1-2 minutes until the sauce thickens and coats everything in a glossy finish.

• 10

  Serve the crispy chicken and vegetables immediately over the warm cooked jasmine rice.