NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Toss in the red bell pepper and broccoli florets, sautéing for 3-4 minutes until the vegetables reach a tender-crisp texture.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

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