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

1 tbsp coconut aminos

1 tsp honey

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp red pepper flakes

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, minced ginger, garlic, and arrowroot powder to create the sauce.

• 2

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

• 3

  Add the chicken breast chunks to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes.

• 4

  Add the broccoli florets and sliced red bell peppers to the pan, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly until the sauce thickens and becomes glossy.

• 6

  Sprinkle with red pepper flakes for a hint of heat.

• 7

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