NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.33 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the pan in a single layer and cook for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 4

  Toss in the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 5

  In a small jar or bowl, whisk together the tamari, honey, grated ginger, and minced garlic.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute as the glaze thickens and coats the ingredients.

• 7

  Remove the pan from the heat and drizzle the toasted sesame oil over the mixture.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.