NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp arrowroot starch

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup shelled edamame

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and toss them in a bowl with the arrowroot starch, sea salt, and black pepper until lightly coated.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden and crispy.

• 4

  In a small jar, whisk together the tamari, honey, toasted sesame oil, minced ginger, and minced garlic.

• 5

  Remove the chicken from the pan to rest; immediately add the broccoli, bell pepper, and edamame to the hot skillet.

• 6

  Stir-fry the vegetables for 3 minutes until they are vibrant and crisp-tender, then slice the rested chicken into bite-sized pieces.

• 7

  Return the chicken to the skillet, pour the sauce over the top, and toss everything together for 1 minute until the glaze is thick and glossy.