NUTRITION

SERVINGS

INGREDIENTS

5 ounce Chicken breast

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tablespoon Tamari

1 tablespoon Rice vinegar

1 teaspoon Honey

0.5 teaspoon Sesame oil

1 teaspoon Arrowroot powder

1 teaspoon Fresh ginger

1 clove Garlic

0.25 teaspoon Red pepper flakes

0.5 tablespoon Avocado oil

1 tablespoon Green onion

PREPARATION

• 1

  In a small bowl, whisk together tamari, rice vinegar, honey, sesame oil, and arrowroot powder to create the glaze.

• 2

  Pat the chicken breast dry and cut into 1-inch cubes.

• 3

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

• 4

  Add chicken cubes to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 5

  Add the minced garlic, ginger, and red pepper flakes to the pan, stirring for 30 seconds until fragrant.

• 6

  Toss in the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything.

• 8

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