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

2 clove garlic

1 tsp fresh ginger

2 tsp honey

1 tbsp tamari

1 tsp toasted sesame oil

0.25 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces.

• 2

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

• 3

  In a separate small jar, whisk together the minced garlic, grated ginger, honey, tamari, and toasted sesame oil to create the glaze.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 5-6 minutes.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the broccoli florets and sliced red bell pepper to the same pan with a splash of water, covering for 2 minutes to steam-fry until vibrant.

• 8

  Return the chicken to the pan and pour the honey-garlic sauce over the mixture.

• 9

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

• 10

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