NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

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

• 9

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