NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

0.5 tbsp honey

1 tbsp rice vinegar

0.5 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, sesame oil, arrowroot powder, minced ginger, garlic, and red pepper flakes.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 6 minutes.

• 5

  Add the broccoli florets and sliced red bell peppers to the skillet, stirring for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing continuously as the sauce bubbles and thickens into a glossy coating.

• 7

  Divide the cooked brown rice into bowls and top with the hot chicken stir-fry.