NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1.5 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

1 tsp toasted sesame oil

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder until lightly coated.

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, toasted sesame oil, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 7

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

• 8

  Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze and coats the chicken and vegetables.

• 9

  Garnish with sesame seeds and sliced green onions before serving.