NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, sesame oil, minced garlic, and grated ginger in a small bowl to create the teriyaki glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the broccoli florets with two tablespoons of water.

• 6

  Cover the pan and steam the broccoli for 3 minutes until it is bright green and tender-crisp.

• 7

  Return the chicken to the pan, pour the teriyaki glaze over the ingredients, and toss for 1 minute until the sauce thickens.

• 8

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds.