NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 cup broccoli florets

0.5 cup red bell pepper

0.33 cup cooked brown rice

1.5 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp tamari

3 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp water

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the tamari, grated ginger, minced garlic, red pepper flakes, water, and arrowroot powder until the mixture is smooth.

• 2

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

• 3

  Add the diced chicken breast to the skillet and sauté for 5-7 minutes until the pieces are golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the broccoli florets and sliced bell pepper with a tablespoon of water.

• 5

  Cover the pan for 2 minutes to steam the vegetables until they are tender-crisp and vibrant green.

• 6

  Return the chicken to the pan, pour the sauce over the mixture, and stir for 1 minute until the sauce thickens and coats the ingredients.

• 7

  Remove the skillet from the heat, drizzle with toasted sesame oil, and serve the stir-fry immediately over the warm cooked brown rice.