NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the 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 sear for 3-4 minutes per side until crisp and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 3-5 minutes until they are tender-crisp and slightly charred.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Serve the crispy chicken and vegetables immediately over a bed of warm cooked brown rice.