NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1.5 cup cauliflower rice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large 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 7 minutes, then remove chicken from the pan and set aside.

• 5

  Add the broccoli and bell peppers to the same skillet with a tablespoon of water; cover and steam for 2 to 3 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until warm and tender.

• 9

  Plate the cauliflower rice, top with the General Tso's chicken mixture, and finish with a drizzle of toasted sesame oil.