NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

0.5 tbsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 5

  Lower the heat to medium and add the toasted sesame oil to the same pan.

• 6

  Add the broccoli, sliced red bell pepper, and snap peas, sautéing for 4-5 minutes until they are bright and crisp-tender.

• 7

  Stir in the minced ginger and garlic, cooking for 60 seconds until the aromatics are fragrant.

• 8

  Return the chicken to the pan and drizzle with coconut aminos and raw honey.

• 9

  Toss everything together for 1-2 minutes as the sauce thickens into a glossy glaze.

• 10

  Garnish with sesame seeds and serve immediately while hot.