NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

2 tbsp Coconut aminos

2 tsp Honey

1 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, rice vinegar, arrowroot powder, and red pepper flakes until smooth.

• 3

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

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until the pieces are golden brown and fully cooked through.

• 5

  Add the minced garlic and grated fresh ginger to the pan, sautéing for about 60 seconds until the aroma is released.

• 6

  Pour the prepared sauce over the chicken and stir constantly for 1-2 minutes as the glaze thickens and becomes sticky.

• 7

  Steam the broccoli florets in a separate pot or steamer basket until they reach a tender-crisp texture.

• 8

  Divide the cooked brown rice into bowls, top with the glazed chicken, and serve alongside the steamed broccoli.