NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized chunks and toss in a bowl with the arrowroot powder until lightly and evenly coated.

• 2

  In a small jar or bowl, whisk together the tamari, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the chicken chunks to the hot pan in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli and bell peppers with a tablespoon of water, covering briefly to steam until tender-crisp.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze is thick and shiny.

• 7

  Serve the hot stir-fry immediately over the portion of warm cooked brown rice.