NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tbsp Rice vinegar

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Raw honey

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a splash of water if needed to steam-sauté until tender-crisp.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and becomes glossy.

• 9

  Remove from heat and stir in the toasted sesame oil.

• 10

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