NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, arrowroot powder, and red pepper flakes to create the sauce.

• 2

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

• 3

  Add the diced chicken breast seasoned with sea salt to the skillet and cook until golden brown and cooked through, then temporarily remove the chicken from the pan.

• 4

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, covering for 2 minutes to steam-tenderize the vegetables.

• 5

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

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