NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup white rice

1 tsp arrowroot powder

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the cubed chicken breast dry with a paper towel to ensure maximum crispiness.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally until golden brown and crispy.

• 5

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

• 6

  Add the trimmed asparagus to the same skillet and sauté for 3-4 minutes until bright green and tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is released.

• 8

  Pour in the coconut aminos and return the crispy chicken to the pan, tossing for 1 minute until the sauce thickens into a glaze.

• 9

  Serve the teriyaki chicken and asparagus immediately over the warm steamed white rice.