NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.5 tsp minced garlic

0.5 tsp grated fresh ginger

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 glass bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced garlic, grated ginger, and red pepper flakes until smooth.

• 3

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

• 4

  Add the chicken to the hot skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Add the broccoli florets to the skillet along with two tablespoons of water, then cover with a lid for 2 minutes to lightly steam the vegetables.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and becomes glossy.

• 7

  Transfer the warm cooked jasmine rice to a bowl and top with the glazed chicken and broccoli mixture to serve.