NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Red pepper flakes

1 tbsp Green onions

0.5 tsp Sesame seeds

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

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

• 3

  Cut the chicken breast into bite-sized cubes and mince the garlic and fresh ginger.

• 4

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

• 5

  Add the chicken cubes to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.

• 6

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 7

  Sauté the vegetables for 3-4 minutes until tender-crisp, then stir in the garlic and ginger for 30 seconds until fragrant.

• 8

  Return the chicken to the skillet and pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 10

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