NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

3 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp olive oil

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the base sauce.

• 2

  In a separate small ramekin, stir the arrowroot powder and water together until smooth to create a slurry and set aside.

• 3

  Heat the olive oil in a large skillet or wok over medium-high heat.

• 4

  Season the chicken breast pieces with sea salt and black pepper, then add them to the skillet and sauté until golden and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the sesame oil and broccoli florets to the same pan.

• 6

  Add a splash of water to the broccoli, cover the pan with a lid, and steam for 2 minutes until the broccoli is bright green and tender-crisp.

• 7

  Return the chicken to the skillet and pour the sauce mixture over the ingredients, tossing to coat everything thoroughly.

• 8

  Stir in the arrowroot slurry and simmer for 1 minute until the sauce thickens into a glossy glaze.

• 9

  Serve the teriyaki chicken and broccoli immediately over the warm cooked brown rice.