NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes until smooth.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then transfer to a plate.

• 5

  In the same skillet, add the broccoli florets, sliced bell pepper, minced garlic, and grated ginger with a splash of water.

• 6

  Cover and steam-fry the vegetables for 3-4 minutes until they are tender-crisp and bright green.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1 minute until the glaze thickens and coats everything.

• 8

  Serve the stir-fry over the warm brown rice and garnish with a sprinkle of sesame seeds.