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 tsp Sesame oil

1 tbsp Tamari

1 tsp Honey

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Arrowroot powder

1 tbsp Water

1 tsp Green onion

PREPARATION

• 1

  Whisk the tamari, honey, rice vinegar, grated ginger, minced garlic, red pepper flakes, arrowroot powder, and water in a small bowl until the glaze is smooth.

• 2

  Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the cubed chicken breast to the pan and cook for 5-6 minutes until the exterior is golden brown and the meat is cooked through.

• 4

  Toss in the broccoli florets and sliced red bell pepper, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp and bright.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute as the glaze thickens and coats every piece.

• 6

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