NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 cup Cooked brown rice

1 tsp Avocado oil

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, honey, rice vinegar, arrowroot powder, minced fresh ginger, and minced garlic until the starch is fully dissolved.

• 2

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

• 3

  Add the diced chicken breast to the hot skillet in a single layer and sear for 5 to 6 minutes, turning occasionally, until the edges are golden and the meat is cooked through.

• 4

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3 to 4 minutes until the vegetables are bright and tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for about 60 seconds until the sauce bubbles and transforms into a thick, glossy glaze.

• 6

  Remove the skillet from the heat and serve the stir-fry immediately over a bed of warm cooked brown rice, finishing with a sprinkle of red pepper flakes for a subtle kick.