NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.33 cup Cooked brown rice

1 cup Broccoli florets

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

2 tsp Raw honey

1 tsp Arrowroot powder

1 clove Garlic clove

1 tsp Grated fresh ginger

0.25 tsp Red pepper flakes

1 tsp Toasted sesame seeds

1 tbsp Sliced green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized cubes. Season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes. In a separate tiny ramekin, mix the arrowroot powder with 1 teaspoon of water to create a slurry.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  While the chicken cooks, steam the broccoli florets in a steamer basket or microwave with a splash of water until tender-crisp and vibrant green.

• 5

  Pour the sauce mixture into the skillet with the chicken. Let it bubble for 30 seconds, then stir in the arrowroot slurry. Continue to stir until the sauce thickens into a glossy glaze that coats the chicken.

• 6

  Add the steamed broccoli to the skillet and toss everything together to coat.

• 7

  Serve the General Tso's chicken and broccoli over the warm cooked brown rice. Garnish with toasted sesame seeds and sliced green onions.