NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

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 arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated fresh ginger, minced garlic, red pepper flakes, and arrowroot powder until smooth.

• 2

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

• 3

  Heat the 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 5 to 7 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and chopped red bell pepper, sautéing for 3 to 4 minutes until they are tender-crisp and vibrant.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.