NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp rice vinegar

1 tsp cornstarch

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small mixing bowl, whisk together the tamari, honey, rice vinegar, cornstarch, minced garlic, and grated fresh ginger until smooth.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season them evenly with the red pepper flakes.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and sear until golden brown and cooked through, about 5 to 6 minutes.

• 5

  Add the broccoli florets to the pan along with 2 tablespoons of water, then immediately 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.

• 7

  Continue to cook for 1 minute as the sauce thickens into a glossy, dark glaze that coats every piece.

• 8

  Transfer the stir-fry to a bowl over the warm jasmine rice and garnish with thinly sliced green onions and toasted sesame seeds.