NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

3 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with the sea salt and black pepper.

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, toasted sesame oil, minced garlic, grated fresh ginger, and arrowroot powder until smooth.

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken strips to the hot pan in a single layer and sear for 3 minutes per side until golden brown and fully cooked through, then transfer to a plate.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with two tablespoons of water; cover with a lid for 2 minutes to steam the vegetables until tender-crisp.

• 6

  Remove the lid, return the chicken and any juices to the pan, and pour the garlic sauce over the mixture.

• 7

  Toss everything constantly for 1 minute as the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.