NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp arrowroot powder

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove chicken and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water; cover and steam for 2-3 minutes until tender-crisp.

• 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.

• 8

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