NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Cornstarch

0.25 tbsp Avocado oil

1.5 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 cup Cooked brown rice

1 tsp Sesame seeds

0.5 tsp Toasted sesame oil

PREPARATION

• 1

  Dice the chicken breast into one-inch cubes and toss them in a bowl with the cornstarch until each piece is lightly and evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear for 3 to 4 minutes per side until the edges are golden brown and the chicken is cooked through.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 6

  Cover the skillet for 2 minutes to steam the vegetables until they are tender-crisp and bright in color.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Remove from the heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice garnished with sesame seeds.