NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Arrowroot powder

1 tbsp Avocado oil

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Raw honey

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Red pepper flakes

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, raw honey, minced garlic, grated ginger, 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 to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to steam them until they are vibrant and tender-crisp.

• 6

  Remove the lid and pour the sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and coats every piece.

• 7

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