NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the stir-fry glaze.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

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

• 5

  Pour the prepared glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and coats the ingredients.

• 6

  Serve the hot stir-fry immediately over a bed of steamed cauliflower rice.