NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

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

1 tsp sesame seeds

1 stalk green onion

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 sauce.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 4

  Remove the chicken from the pan and add the broccoli, bell pepper, ginger, and garlic with a splash of water.

• 5

  Sauté the vegetables for 3 minutes until tender-crisp, then return the chicken to the pan.

• 6

  Pour the sauce over the mixture and stir constantly until it thickens into a glossy glaze.

• 7

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