NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 tbsp raw honey

1 tbsp tamari

1 tsp toasted sesame oil

2 cloves garlic

0.5 tsp fresh ginger

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked white rice

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 the arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large 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 skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-sauté until vibrant.

• 5

  While the vegetables cook, whisk together the raw honey, tamari, toasted sesame oil, minced garlic, and fresh ginger in a small bowl.

• 6

  Remove the lid from the skillet, return the chicken to the pan, and pour the honey-garlic sauce over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce bubbles and becomes a thick, glossy glaze that coats every piece.

• 8

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