NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated ginger, minced garlic, red pepper flakes, and arrowroot powder to create the sauce.

• 3

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

• 4

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

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Return the chicken to the pan and pour the sauce over the mixture.

• 7

  Stir-fry for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.

• 8

  Serve the chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.