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 Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Raw honey

0.5 tsp Arrowroot powder

1 tsp Ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 4

  Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and becomes glossy.

• 6

  Serve the stir-fry immediately over the warm cooked brown rice and finish with a drizzle of toasted sesame oil.