NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

1.5 cups Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 cup Cooked brown rice

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and arrowroot powder until the mixture is smooth and the starch is dissolved.

• 2

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

• 3

  Add the cubed chicken breast to the hot pan and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  Remove the chicken from the skillet and set it aside on a plate, then add the toasted sesame oil to the same pan.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 4 to 5 minutes until they reach a tender-crisp texture.

• 6

  Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetable mixture.

• 7

  Toss the ingredients constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that thoroughly coats the stir-fry.

• 8

  Transfer the stir-fry to a bowl over the cooked brown rice and garnish with sesame seeds and sliced green onions before serving.