NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup broccoli florets

0.5 cup red bell pepper

0.33 cup cooked brown rice

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 4

  In the same pan, add the fresh ginger and minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Whisk together the coconut aminos and toasted sesame oil in a small bowl, then pour the mixture over the vegetables.

• 7

  Return the crispy chicken to the pan and toss everything together for 1 minute to allow the glaze to thicken and coat the ingredients.

• 8

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