NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Broccoli florets

0.5 cup Cooked white rice

1 tsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes.

• 2

  Season the chicken cubes evenly with sea salt and black pepper.

• 3

  In a small glass bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated ginger, and minced garlic until well combined.

• 4

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

• 5

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

• 6

  Remove the chicken from the pan and set aside on a plate.

• 7

  Add the broccoli florets to the same skillet with two tablespoons of water; cover with a lid and steam for 3 minutes until tender-crisp and bright green.

• 8

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and broccoli.

• 9

  Toss everything together for 1 to 2 minutes over heat until the sauce thickens into a glossy glaze.

• 10

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