NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Red pepper flakes

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  Add the broccoli florets and sliced bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam until they are tender-crisp.

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1 to 2 minutes until the sauce thickens and coats everything.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3 to 4 minutes until tender and heated through.

• 8

  Portion the cauliflower rice into a bowl and top with the hot General Tso's chicken and vegetable stir-fry.