NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tsp raw honey

1 clove fresh garlic

1 tsp fresh ginger

0.5 tsp arrowroot powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 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 skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell peppers with a splash of water, covering for 2 minutes to steam-cook until tender-crisp.

• 6

  Return the chicken to the skillet and pour the teriyaki sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze and coats the chicken and vegetables.

• 8

  Drizzle with toasted sesame oil and serve the stir-fry immediately over the warm cooked brown rice.