NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

1 tsp Sesame oil

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Honey

0.25 tsp Red pepper flakes

1 cup Broccoli florets

0.5 cup Cooked brown rice

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot powder until evenly coated.

• 2

  Preheat your air fryer to 400°F and cook the chicken for 10-12 minutes, shaking the basket halfway through, until the exterior is crispy and golden.

• 3

  While the chicken is air-frying, whisk together the coconut aminos, rice vinegar, honey, and red pepper flakes in a small bowl to create the sauce base.

• 4

  Heat the sesame oil in a large skillet over medium heat; add the minced garlic and freshly grated ginger, sautéing for 1 minute until highly fragrant.

• 5

  Pour the sauce mixture into the skillet and bring to a gentle simmer for 2-3 minutes until the liquid reduces into a thick, glossy glaze.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are tender but still vibrant green.

• 7

  Add the crispy air-fried chicken to the skillet and toss vigorously to ensure every piece is thoroughly coated in the sweet and tangy glaze.

• 8

  Serve the glazed chicken immediately over a bed of warm brown rice with the steamed broccoli on the side, garnished with thinly sliced green onions.