NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp maple syrup

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup brown rice

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss them in a bowl with arrowroot powder until each piece is lightly coated.

• 2

  In a small mixing bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, and red pepper flakes to create the glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken cubes until they are golden brown and fully cooked.

• 4

  Remove the chicken from the skillet and set aside; add the broccoli florets, sliced bell pepper, minced ginger, and minced garlic to the same pan.

• 5

  Sauté the vegetables for 3-4 minutes until they are vibrant and crisp-tender, then return the chicken to the skillet.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything evenly.

• 7

  Serve the stir-fry over a bed of warm cooked brown rice and garnish with sliced green onions and toasted sesame seeds.