NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 cloves Garlic

1 tsp Fresh ginger

2 tsp Honey

1 tbsp Tamari

0.5 tsp Sesame oil

0.5 cup Cooked jasmine rice

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized cubes.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 7

  Cover and steam the vegetables for 2-3 minutes until they are bright green and crisp-tender.

• 8

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

• 9

  Toss everything together for 1 minute until the sauce thickens and becomes sticky, coating every piece.

• 10

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