NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

3 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

• 5

  Sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 6

  Add the broccoli florets to the pan with a small splash of water, covering with a lid for 2 minutes to lightly steam.

• 7

  Remove the lid, pour in the prepared teriyaki sauce and sesame oil, and toss everything together.

• 8

  Continue to cook for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the bed of cooked brown rice.