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 Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside on a plate; add the broccoli, bell pepper, minced ginger, and garlic to the same skillet with a splash of water.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the sauce thickens and becomes glossy.

• 8

  Serve the chicken and vegetable stir-fry immediately over the warm cooked brown rice.