NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

1 tsp toasted sesame oil

1 tbsp honey

1 tbsp coconut aminos

1 tsp minced garlic

0.5 tsp grated fresh ginger

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, grated ginger, and arrowroot powder until the mixture is smooth and well combined.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, cooking for an additional 3-4 minutes until the vegetables reach a tender-crisp texture.

• 6

  Pour the prepared honey-garlic sauce over the chicken and vegetables.

• 7

  Stir constantly for about 1 minute until the sauce thickens into a glossy glaze that coats all ingredients evenly.

• 8

  Serve the hot stir-fry immediately over the portion of warm cooked brown rice.