NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper, sliced

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger, minced

1 clove garlic, minced

0.25 tsp red pepper flakes

0.5 tsp toasted sesame oil

0.5 cup brown rice, cooked

1 tsp green onions, sliced

0.25 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a small bowl. Dust with arrowroot powder and toss until each piece is lightly and evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat. Once the pan is shimmering, add the chicken pieces in a single layer.

• 4

  Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a clean plate.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water. Cover with a lid for 2 minutes to steam the vegetables until they are tender-crisp and bright green.

• 6

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

• 7

  Remove from heat and drizzle with toasted sesame oil. Serve the stir-fry immediately over the warm cooked brown rice, garnished with sliced green onions and sesame seeds.