Chicken and Broccoli Stir-Fry with Sunflower Seed Butter Sauce

Ingredients

• about 680 g Chicken Breast
• 4 cups Broccoli Florets
• 1 medium Red Bell Pepper
• 1/4 cup Sunflower Seed Butter
• 3 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Sesame Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken into bite-sized pieces.
2. 2In a bowl, whisk together sunflower seed butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes.
3. 3Heat sesame oil in a large skillet or wok over medium-high heat.
4. 4Add chicken and cook until browned and cooked through.
5. 5Add broccoli florets and bell pepper to the skillet and stir-fry for 5-7 minutes, until tender-crisp.
6. 6Pour the sunflower seed butter sauce over the chicken and vegetables and stir to coat.
7. 7Serve immediately over cooked rice.

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