NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sugar snap peas

1 medium carrot

2 tbsp coconut aminos

1 tsp honey

1 tsp 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

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

• 2

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

• 3

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

• 4

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

• 5

  Remove the cooked chicken from the skillet and set it aside on a clean plate.

• 6

  Add the broccoli florets, sugar snap peas, and thinly sliced carrots to the same skillet, adding a tablespoon of water to help steam the vegetables.

• 7

  Sauté the vegetables for 3-4 minutes until they reach a bright green, crisp-tender consistency.

• 8

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables.

• 9

  Toss everything together for 1-2 minutes over the heat until the sauce reduces slightly and creates a glossy coating.

• 10

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