NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Avocado oil

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Snap peas

0.5 tbsp Honey

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Red chili flakes

1 tsp Minced garlic

1 tsp Minced ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, rice vinegar, red chili flakes, minced garlic, and minced ginger to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with the sea salt, black pepper, and arrowroot powder until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until the edges are golden and crispy.

• 5

  Add the broccoli, red bell pepper, and snap peas to the skillet, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sweet chili sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 7

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