NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Broccoli florets

0.25 cup Carrots

0.25 cup Purple cabbage

0.25 cup Snap peas

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 5

  Add the broccoli, carrots, bell peppers, cabbage, and snap peas to the same pan, stir-frying for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan and pour the ginger-sesame sauce over the mixture.

• 7

  Toss everything together for 1 minute until the sauce thickens and coats the ingredients evenly.

• 8

  Drizzle with toasted sesame oil and serve immediately over the warm cooked brown rice.