NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the stir-fry sauce by whisking together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

  Add the cubed chicken breast to the skillet and cook until browned on all sides and cooked through, approximately 5 to 7 minutes.

• 4

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

• 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 chicken and vegetable mixture over the warm cooked brown rice and garnish with red pepper flakes and sesame seeds.