NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked brown rice

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

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

• 6

  Remove the lid and pour the teriyaki glaze over the chicken and broccoli, stirring constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.

• 8

  Garnish with toasted sesame seeds and sliced green onions for a fresh finish.