NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Add the chicken breast pieces to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

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