NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

0.5 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Arrowroot powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic.

• 2

  In a separate small ramekin, mix the arrowroot powder with water to create a smooth slurry.

• 3

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 4

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

• 5

  Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

• 6

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same skillet, stir-frying for 4-5 minutes until tender-crisp.

• 7

  Slice the cooked chicken into bite-sized strips and return it to the skillet with the vegetables.

• 8

  Pour the sauce mixture over the chicken and vegetables, followed by the arrowroot slurry.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

• 10

  Serve the stir-fry immediately over a bed of warm cooked brown rice.