NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.5 cup Cooked jasmine rice

1.5 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl. Toss with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and crispy.

• 4

  While the chicken is browning, steam the broccoli florets for 3-4 minutes until they reach a bright green color and tender-crisp texture.

• 5

  Once the chicken is cooked through, pour the teriyaki sauce into the skillet. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that clings to the chicken.

• 6

  Place the warm cooked jasmine rice in the base of a bowl. Arrange the crispy chicken and steamed broccoli on top, drizzling any remaining glaze from the pan over the entire dish.