NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, arrowroot powder, and water until the mixture is smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets to the pan with a small splash of water, then cover with a lid to steam for 2 minutes until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and looks glossy.

• 7

  Transfer the stir-fry to a plate and serve immediately over the warm, fluffy brown rice.