NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and arrowroot powder to create the teriyaki glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets to the skillet along with a tablespoon of water; cover with a lid for 2 minutes to steam the broccoli until it is tender-crisp.

• 6

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli, stirring constantly for 1 minute until the sauce becomes thick and glossy.

• 7

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