NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

1 tbsp honey

1 tbsp tamari

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and place them in a bowl with the arrowroot powder, sea salt, and black pepper, tossing until each piece is lightly coated.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust, then flip and cook for another 2-3 minutes.

• 4

  Add the broccoli florets and sliced red bell pepper to the pan, stirring frequently for 4 minutes until the vegetables are bright green and tender-crisp.

• 5

  While the vegetables cook, whisk together the honey, tamari, minced garlic, and grated ginger in a small bowl.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for about 1 minute until the glaze thickens and coats everything evenly.

• 7

  Remove from heat and serve the stir-fry over the warm cooked brown rice.