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 Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Arrowroot powder

1 tbsp Water

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together tamari, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, arrowroot powder, and water to create the sauce.

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a splash of water if needed to steam-cook until tender-crisp.

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 8

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