NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

0.5 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3-5 minutes until they are tender-crisp and vibrant.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.

• 7

  Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats every piece.

• 8

  Remove from heat and garnish with sesame seeds before serving immediately.