NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cup broccoli florets

1 tbsp arrowroot powder

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and pat dry with a paper towel to ensure a crispy sear.

• 2

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

• 3

  Whisk together the coconut aminos, honey, rice vinegar, minced ginger, and minced garlic in a small bowl to create the teriyaki base.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook undisturbed for 3-4 minutes, then flip and cook until golden and crispy.

• 6

  Add the broccoli florets to the pan with two tablespoons of water, immediately covering with a lid to steam for 3 minutes until tender-crisp.

• 7

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly.

• 8

  Simmer for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats every piece.

• 9

  Remove from heat and garnish with sesame seeds before serving warm.