NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.25 cup cooked jasmine rice

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth.

• 2

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

• 3

  Add the cubed chicken breast and sea salt to the skillet, searing until the chicken is golden brown and cooked through.

• 4

  Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.

• 5

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

• 6

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

• 7

  Remove from heat and drizzle with toasted sesame oil for a nutty finish.

• 8

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