NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice, cooked

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 2

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

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; then add the broccoli and bell peppers with a splash of water, covering to steam for 3 minutes until tender-crisp.

• 6

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

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy coating that clings to the ingredients.

• 8

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