NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.33 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken breast pieces and sea salt to the skillet, sautéing until the chicken is golden brown and cooked through.

• 4

  Toss in the broccoli florets and sliced red bell pepper, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

  Remove from heat and stir in the toasted sesame oil.

• 7

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.