NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sesame oil

1 cup bell peppers

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

1 tsp minced ginger

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, about 6-8 minutes.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same pan, add the sliced bell peppers, snap peas, minced ginger, and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 6

  In a small bowl, whisk together the coconut aminos, rice vinegar, and honey to create the glaze.

• 7

  Return the chicken to the pan and pour the glaze over the mixture, tossing constantly until the sauce thickens and coats everything.

• 8

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