NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

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

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.