NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the glaze.

• 2

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Pour the prepared glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

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