NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 5

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

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze becomes thick and glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with thinly sliced green onions.