NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked jasmine rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

2 tsp Honey

1 tsp Rice vinegar

1 tsp Arrowroot starch

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken into bite-sized pieces and season with sea salt, black pepper, and half of the arrowroot starch.

• 2

  In a small bowl, whisk together the tamari, honey, rice vinegar, remaining arrowroot, minced ginger, minced garlic, and red pepper flakes.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 7 minutes.

• 5

  Remove chicken from the pan and add the broccoli and sliced bell peppers with a splash of water, then cover to steam for 3 minutes.

• 6

  Return the chicken to the pan and pour the prepared sauce over the mixture, stirring constantly until the glaze thickens and coats the ingredients.

• 7

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