NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 clove Garlic

1 tsp Fresh ginger

3 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

0.5 cup Cooked brown rice

1 tbsp Sliced green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, and red pepper flakes until smooth.

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the hot skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Add the broccoli florets and diced red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender yet crisp.

• 6

  Stir in the minced garlic and freshly grated ginger, cooking for just 30 seconds until the aromatics are fragrant.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly as the liquid bubbles and thickens into a glossy glaze.

• 8

  Divide the warm cooked brown rice into a bowl, top with the chicken stir-fry, and garnish with fresh sliced green onions.