NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

1 tbsp green onions

PREPARATION

• 1

  Dice the chicken into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove chicken from the pan and add broccoli florets and sliced red bell peppers with a splash of water, steaming until crisp-tender.

• 4

  In a small jar, whisk together coconut aminos, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes.

• 5

  Return the chicken to the skillet with the vegetables and pour the sauce over the mixture, stirring constantly until the sauce thickens and glazes the ingredients.

• 6

  Serve the stir-fry over a bed of warm brown rice and garnish with freshly sliced green onions.