NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, minced fresh ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the teriyaki sauce.

• 2

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

• 3

  Add the diced chicken breast seasoned with sea salt and black pepper to the pan, sautéing until golden brown and cooked through, then remove the chicken and set aside.

• 4

  Add the broccoli florets and sliced red bell pepper to the same pan with a splash of water, covering with a lid for 2 minutes to steam until vibrant and tender-crisp.

• 5

  Return the chicken to the skillet and pour the teriyaki sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 6

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