NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

1 tsp 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

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes to create the stir-fry sauce.

• 2

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes, then remove from the pan and set aside.

• 5

  Reduce heat to medium and add the sesame oil to the same pan.

• 6

  Sauté the broccoli florets, sliced red bell pepper, minced ginger, and minced garlic for 3-4 minutes until the vegetables are tender-crisp.

• 7

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

• 8

  Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

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