NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tbsp 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 toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

  In a small bowl, toss the chicken with arrowroot powder until each piece is lightly and evenly coated.

• 3

  In another small bowl, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water, covering for 2 minutes to steam until crisp-tender.

• 8

  Return the chicken to the pan and pour the sauce over the meat and vegetables.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze and coats every piece.

• 10

  Serve immediately while hot from the pan.