NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Arrowroot powder

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.33 cup Brown rice, cooked

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel to ensure a proper sear.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the pan in a single layer and cook for 3-4 minutes per side until golden brown and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the fragrance is released.

• 7

  In a small jar, whisk together the tamari and honey, then pour the mixture over the chicken and vegetables.

• 8

  Toss everything together for 1 minute until the sauce thickens into a glossy glaze that coats the ingredients.

• 9

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