NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 tsp toasted sesame oil

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

1 tsp sesame seeds

0.13 tsp sea salt

PREPARATION

• 1

  Toss the diced chicken breast with arrowroot starch and a pinch of sea salt until lightly coated.

• 2

  Whisk together the coconut aminos, rice vinegar, honey, and red pepper flakes in a small bowl to create the glaze.

• 3

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

• 4

  Remove chicken from the pan and add the broccoli and bell peppers, sautéing until vibrant and tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the aroma fills the kitchen.

• 6

  Pour the sauce into the skillet, return the chicken to the pan, and toss everything together until the glaze thickens.

• 7

  Serve the stir-fry immediately over warm brown rice and garnish with a sprinkle of sesame seeds.