NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, arrowroot powder, and red pepper flakes until the powder is fully dissolved.

• 2

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

• 3

  Add the cubed chicken breast to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Stir in the broccoli florets, sliced red bell peppers, minced ginger, and minced garlic, sautéing for another 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 6

  Serve the hot stir-fry over the warm cooked brown rice and garnish with freshly sliced green onions.