NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1.5 cups broccoli florets

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

1 tbsp honey

1 tbsp tamari

1 tsp sesame seeds

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 pieces.

• 2

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

• 3

  Heat 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 5-6 minutes, turning occasionally, until golden brown and crispy.

• 5

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

• 6

  Cover and steam for 2 minutes, then remove the lid and stir-fry until the water evaporates and veggies are tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30-60 seconds until fragrant.

• 8

  In a small jar, whisk together the honey and tamari, then pour it into the skillet along with the cooked chicken.

• 9

  Toss everything together for 1-2 minutes until the sauce bubbles and creates a thick, glossy glaze.

• 10

  Garnish with sesame seeds and serve immediately.