NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp fresh ginger

2 clove garlic

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp sesame seeds

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

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

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

• 4

  Remove the chicken from the pan and set aside on a plate; add the broccoli, sliced bell pepper, and snap peas to the same pan.

• 5

  Stir-fry the vegetables for 3-5 minutes until tender-crisp, then add the minced ginger and garlic, cooking for another 30 seconds until fragrant.

• 6

  In a small bowl, whisk together the tamari, toasted sesame oil, and rice vinegar.

• 7

  Return the chicken to the pan, pour the sauce over the mixture, and toss for 1 minute until the sauce thickens and coats everything.

• 8

  Transfer to a plate and garnish with toasted sesame seeds before serving.