NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and cut into bite-sized cubes, then 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 the chicken and set aside.

• 5

  Add the broccoli florets to the same skillet with a splash of water, covering with a lid for 2 minutes to steam until vibrant green and tender-crisp.

• 6

  Return the chicken to the pan and pour the teriyaki glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Serve the stir-fry immediately over the warm brown rice and garnish with sesame seeds.