NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

2 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

2 cloves garlic

1 tsp arrowroot powder

1 tbsp water

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, grated ginger, minced garlic, and toasted sesame oil until well combined.

• 2

  In a separate tiny bowl, stir the arrowroot powder and water together to create a smooth slurry and set it aside.

• 3

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

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 5

  Add the chicken to the pan and sauté for 5-6 minutes, stirring occasionally, until golden brown and fully cooked through.

• 6

  Remove the chicken from the pan and set it aside on a plate.

• 7

  In the same pan, add the broccoli florets and sliced red bell pepper with a small splash of water, then cover with a lid for 2 minutes to steam.

• 8

  Remove the lid and stir-fry the vegetables for another 2 minutes until they are crisp-tender and slightly charred.

• 9

  Return the cooked chicken to the pan and pour the prepared sesame-ginger sauce over the mixture, tossing to coat everything evenly.

• 10

  Stir in the arrowroot slurry and cook for 1 minute as the sauce thickens into a glossy glaze.

• 11

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