NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 2

  Dice the chicken breast into bite-sized 1-inch cubes and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside. Add a splash of water and the broccoli florets to the same pan, covering with a lid for 2 minutes to steam-sauté until vibrant green and tender-crisp.

• 5

  Return the chicken to the pan and pour the teriyaki glaze over the mixture. Toss constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 6

  Remove from heat and stir in the toasted sesame oil.

• 7

  Serve the stir-fry over the warm jasmine rice and garnish with sesame seeds.