NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.5 tsp Arrowroot powder

1 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season lightly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken strips to the hot skillet and cook until browned and cooked through, approximately 5 to 6 minutes.

• 5

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

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for about 1 minute until the glaze thickens and coats the ingredients.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.