NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, sesame oil, and arrowroot powder until the starch is fully dissolved.

• 3

  Place a large skillet or wok over medium-high heat and add the avocado oil, swirling to coat the surface.

• 4

  Add the chicken to the hot skillet in a single layer and sear without moving for 2 minutes to develop a golden crust.

• 5

  Continue sautéing the chicken for another 3-4 minutes until cooked through, then remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets to the same pan with two tablespoons of water; cover immediately with a lid to steam for 2 minutes until bright green and tender-crisp.

• 7

  Remove the lid, return the chicken to the pan, and pour the prepared teriyaki glaze over the mixture.

• 8

  Toss everything constantly for 1 minute until the sauce bubbles and thickens into a glossy coating that clings to the chicken and broccoli.