NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.33 cup cooked brown rice

1 tsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, minced ginger, garlic, and red pepper flakes to create the sauce.

• 2

  Pat the chicken breast dry and cut into 1-inch cubes, then toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets and red bell pepper to the same skillet with a splash of water, covering for 2 minutes to steam until tender-crisp.

• 7

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

• 8

  Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with fresh green onions.