NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, sesame oil, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken pieces to the hot skillet in a single layer and sear until golden brown and cooked through, about 6 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  To the same skillet, add the broccoli florets, sliced red bell pepper, minced ginger, and garlic with two tablespoons of water.

• 7

  Sauté the vegetables for 3 to 4 minutes, stirring frequently, until they are bright green and tender-crisp.

• 8

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

• 9

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with red pepper flakes.