NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 tsp garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a splash of water if needed to steam-fry until tender-crisp.

• 7

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

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds.