NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside.

• 5

  In the same skillet, add the broccoli florets, sliced bell pepper, and snap peas, stir-frying for 3-4 minutes until the vegetables are tender yet still crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and evenly coats the ingredients.

• 7

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