NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red chili flakes

2 tbsp green onions

0.5 tsp sesame seeds

0.5 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for 3-4 minutes until the vegetables are vibrant and tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Remove the skillet from the heat and stir in the toasted sesame oil to add a rich, nutty aroma.

• 8

  Portion the stir-fry over the warm cooked jasmine rice and garnish with sliced green onions and sesame seeds.