NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

0.5 tbsp Avocado oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tbsp Water

0.5 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets to the skillet along with a tiny splash of water; cover the pan for 2 minutes to allow the broccoli to steam until tender-crisp.

• 6

  Remove the lid and pour the prepared teriyaki sauce over the chicken and broccoli.

• 7

  Toss everything constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.