NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Sugar snap peas

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1.5 tsp Raw honey

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces, then season with sea salt and toss in arrowroot powder until lightly coated.

• 2

  Whisk together coconut aminos, rice vinegar, honey, minced ginger, minced garlic, and red pepper flakes in a small bowl to create the sauce.

• 3

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

• 4

  In the same skillet, add the broccoli, snap peas, and bell pepper with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

• 5

  Return the chicken to the pan, pour the sauce over the mixture, and stir constantly for 1-2 minutes until the glaze thickens and coats everything.

• 6

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.