NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Cook the brown rice according to the package instructions until fluffy.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 minutes.

• 6

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

• 7

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 to 2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Serve the stir-fry immediately over the cooked brown rice and garnish with sliced green onions.