NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Broccoli florets

0.25 cup Red bell pepper

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

0.25 cup Cooked brown rice

1 stalk Green onion

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes to create the stir-fry sauce.

• 2

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

• 3

  Season the diced chicken breast with sea salt and add it to the skillet, searing until golden brown and cooked through.

• 4

  Add the broccoli florets, sliced red bell pepper, minced ginger, and garlic to the pan, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the glaze becomes thick and glossy.

• 6

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice garnished with sliced green onions.