NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 cups broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

2 cloves garlic

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

0.25 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder to create the teriyaki glaze.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Add the broccoli florets to the pan along with a tablespoon of water; cover with a lid for 2 minutes to steam the broccoli until it is tender-crisp.

• 6

  Remove the lid and pour the teriyaki glaze over the chicken and broccoli.

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens and coats the ingredients in a glossy finish.

• 8

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