NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tbsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Season the diced chicken breast pieces with sea salt.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets and sliced bell pepper to the same pan with a splash of water, covering to steam for 3 minutes until tender-crisp.

• 7

  Return the chicken to the pan and pour the prepared glaze over the chicken and vegetables.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens and coats everything evenly.

• 9

  Remove from heat and stir in the toasted sesame oil for aromatic depth.

• 10

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