NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

3 cloves garlic

1 tsp fresh ginger

0.5 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp arrowroot powder

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized 1-inch pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder until smooth to create the stir-fry sauce.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly aromatic.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.