NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp cornstarch

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Whisk tamari, rice vinegar, honey, cornstarch, fresh ginger, minced garlic, and red pepper flakes in a small bowl until the mixture is smooth and well combined.

• 2

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

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside; add broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water, covering to steam for 3 minutes.

• 6

  Return the chicken to the pan, pour the prepared sauce over the ingredients, and stir constantly until the sauce thickens into a glossy glaze.

• 7

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