NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sugar snap peas

1.5 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.5 tbsp Avocado oil

0.25 tsp Red pepper flakes

0.5 tsp Sesame seeds

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, minced ginger, minced garlic, arrowroot powder, and water to create the sauce.

• 2

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

• 3

  Add the chicken breast pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes.

• 4

  Toss in the broccoli florets and sugar snap peas, stir-frying for 3-4 minutes until the vegetables are bright green and tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly as it simmers and thickens into a glossy glaze.

• 6

  Remove from heat and garnish with red pepper flakes and sesame seeds before serving.