NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, toasted sesame oil, minced ginger, minced garlic, red pepper flakes, and arrowroot powder until smooth.

• 2

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

• 3

  Add the cubed chicken breast to the skillet and sear, stirring occasionally, until golden brown and cooked through, about 6 minutes.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, then cover for 2 minutes to steam-tenderize the vegetables.

• 6

  Return the chicken to the pan and pour the prepared sauce over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables evenly.

• 8

  Serve the stir-fry immediately over a bed of warm brown rice and garnish with sesame seeds.