NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp red pepper flakes

1 tsp fresh ginger

2 cloves garlic

1.5 cups broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and toss in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, minced ginger, garlic, and red pepper flakes to create the sauce.

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6-8 minutes, then set aside.

• 5

  Toss the broccoli florets and sliced red bell pepper into the same skillet with two tablespoons of water, covering briefly to steam until tender-crisp.

• 6

  Return the chicken to the skillet, pour the sauce over the mixture, and stir constantly for 1-2 minutes until the glaze is thick and glossy.

• 7

  Serve the stir-fry immediately over the warm brown rice for a balanced and satisfying meal.