NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp honey

1 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.5 tsp red pepper flakes

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 tbsp water

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 mixing bowl, whisk together the tamari, honey, rice vinegar, sesame oil, arrowroot powder, minced ginger, minced garlic, red pepper flakes, and water until smooth.

• 3

  Heat a large non-stick skillet or wok over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Give the sauce a quick whisk and pour it over the chicken and vegetables, stirring constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 6

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