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 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tbsp Avocado oil

1 tbsp Green onions

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, rice vinegar, honey, arrowroot powder, and red pepper flakes until the arrowroot is fully dissolved.

• 2

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

• 3

  Add the cubed chicken breast in a single layer, searing for 3-4 minutes without moving them to develop a golden-brown crust.

• 4

  Flip the chicken and cook for another 2 minutes, then remove the chicken from the pan and set aside on a plate.

• 5

  In the same pan, add the broccoli florets and sliced bell peppers, sautéing for 3 minutes until they are bright and tender-crisp.

• 6

  Stir in the minced ginger and garlic, cooking for just 30 seconds until fragrant to avoid burning.

• 7

  Return the chicken and any accumulated juices to the skillet, then pour the sauce mixture over the top.

• 8

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy, sticky glaze that coats every piece.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice garnished with fresh green onions.