NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp arrowroot starch

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 tsp honey

1 tbsp coconut aminos

1 tsp sesame oil

2 cloves garlic

1 tsp fresh ginger

0.25 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, and grated ginger to create the glaze.

• 2

  Pat the diced chicken breast dry with paper towels and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy, then remove and set aside.

• 5

  In the same pan, add the sesame oil along with the broccoli florets and sliced bell peppers, sautéing for 5 minutes until crisp-tender.

• 6

  Return the chicken to the pan and pour the honey-garlic sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

  Serve the hot stir-fry over the fluffy cooked brown rice.