NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp red pepper flakes

1 tsp avocado oil

1 tsp sesame seeds

1 tbsp sliced green onion

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken breast chunks to the skillet and sear for 5-6 minutes, stirring occasionally, until they are golden brown and cooked through.

• 4

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

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

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