NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot starch

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 cup Cooked brown rice

1 tsp Toasted sesame seeds

1 tbsp Sliced green onions

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season lightly with the sea salt.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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