NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp maple syrup

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, rice vinegar, maple syrup, arrowroot powder, and red pepper flakes to create the sauce.

• 3

  Heat the toasted sesame 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, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

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

• 7

  Add the minced garlic and grated fresh ginger to the vegetables and sauté for 1 minute until fragrant.

• 8

  Return the chicken to the skillet and pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

• 10

  Serve the stir-fry over the warm cooked brown rice and garnish with sliced green onions.