NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Maple syrup

1 tsp Arrowroot powder

1 tsp Sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tsp Avocado oil

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, maple syrup, arrowroot powder, and sesame oil to create the sauce.

• 2

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

• 3

  Add the cubed chicken breast to the skillet and cook until golden brown and cooked through, then remove the chicken and set aside.

• 4

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, covering for two minutes to steam-sauté until tender-crisp.

• 5

  Stir in the minced ginger, garlic, and red pepper flakes, cooking for one minute until fragrant.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly until the sauce thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.