NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

1 tbsp water

1 stalk green onion

0.5 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, red pepper flakes, and water until smooth.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and pat them dry with a paper towel.

• 3

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

• 4

  Add the chicken cubes to the skillet in a single layer and sear for 3-4 minutes until golden brown on all sides and cooked through.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Give the sauce mixture a quick whisk and pour it into the skillet, stirring constantly for 1 minute until the sauce thickens and coats the chicken and vegetables evenly.

• 7

  Remove from heat and garnish with thinly sliced green onion and toasted sesame seeds before serving.