2 tbsps dark soy sauce / tamari
2 garlic cloves, finely chopped
4 tsps clear honey or agave nectar
500g fresh chicken breast, sliced into strips
1 tsp coconut oil
1 red bell-pepper, cut into strips
1 medium sized carrot, cut into matchsticks
150g (uncooked weight) white or wholegrain basmati rice, cooked according to
pack instructions and drained
1 tsp pumpkin or sunflower seeds

Serves 3

Cooking Instructions

In a bowl, mix together the honey, garlic and soy sauce. Add the chicken and mix
well to coat in the sauce.
Heat the coconut oil in a frying pan over a medium heat. Add the chicken and
sauce. Turn as the chicken cooks, to seal on all sides.
Add the bell-pepper and carrot and stir well. Fry gently for 6-8 minutes or until the
chicken is cooked and the vegetables are tender.
Add the cooked rice to the frying pan and stir well.
Serve, garnished with seeds.
Store any leftovers in an airtight container and refrigerate for up to 2 days.