NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 cup Cooked brown rice

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, minced ginger, garlic, and red pepper flakes to create the sauce.

• 2

  Cut the chicken breast into bite-sized cubes 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 non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 6 minutes, then remove the chicken and set aside.

• 5

  In the same skillet, add the broccoli florets and diced red bell pepper with two tablespoons of water; cover with a lid to steam for 3 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1 minute until the sauce becomes thick and glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with the sliced green onions.