NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 tsp sesame oil

1 tsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive 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 cook for 5-6 minutes, turning occasionally, until golden brown and crispy.

• 5

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

• 6

  Pour the honey-garlic sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.