NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp cornstarch

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the cornstarch until lightly and evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until the pieces are golden brown and cooked through, about 6 to 8 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 6

  Cover and steam-fry the vegetables for 2 to 3 minutes until they are crisp-tender and bright in color.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

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