NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked white 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 Honey

1 tbsp Tomato paste

1 tsp Arrowroot powder

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

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, arrowroot powder, and red pepper flakes until smooth.

• 2

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

• 3

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

• 4

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

• 5

  Stir in the minced garlic, grated fresh ginger, broccoli florets, and sliced red bell pepper, cooking for another 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 sauce thickens and coats everything beautifully.

• 7

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