NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Jasmine rice

1 tbsp Coconut aminos

1 tbsp Honey

1 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Arrowroot powder

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, and arrowroot powder to create the glaze.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

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

• 5

  Stir in the minced garlic, grated ginger, and red pepper flakes, sautéing for 30 seconds until the aromatics are fragrant.

• 6

  Pour the prepared glaze into the skillet and stir constantly for 1-2 minutes as the sauce thickens and coats the chicken.

• 7

  While the chicken finishes, steam the broccoli florets in a separate pot until they are vibrant green and tender-crisp.

• 8

  Serve the glazed chicken and steamed broccoli over the cooked jasmine rice.