NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Remove chicken from the pan and set aside; add broccoli and sliced bell peppers to the same skillet with a splash of water, covering to steam for 2 minutes.

• 6

  Add minced garlic to the vegetables and sauté for 30 seconds until fragrant.

• 7

  Return chicken to the pan and pour the sauce over the mixture, stirring constantly until the sauce thickens and coats everything evenly.

• 8

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