NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tsp avocado oil

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, arrowroot powder, red pepper flakes, and water to create a smooth glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté until the pieces are browned on all sides and cooked through.

• 5

  Add the minced garlic, grated ginger, broccoli florets, and sliced bell peppers to the pan, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy coating.

• 7

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