NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked jasmine rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, minced fresh ginger, and minced garlic to create the teriyaki base.

• 3

  In a separate small ramekin, stir the arrowroot powder into the water until a smooth slurry forms.

• 4

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

• 5

  Add the chicken to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 6

  Add the broccoli florets to the skillet along with a tablespoon of water; cover with a lid for 2 minutes to lightly steam the broccoli until it is bright green.

• 7

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli, tossing to coat.

• 8

  Stir in the arrowroot slurry and simmer for 1 minute until the sauce thickens into a glossy glaze.

• 9

  Serve the teriyaki chicken and broccoli immediately over the warm, fluffy jasmine rice.