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 honey

1 tsp minced fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

0.5 tsp arrowroot powder

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and season evenly with sea salt and black pepper.

• 2

  In a small glass jar, whisk together the coconut aminos, honey, minced ginger, water, and arrowroot powder to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Add the garlic and broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to steam the broccoli until bright green.

• 6

  Remove the lid, pour the sauce over the mixture, and toss continuously for 1 minute until the glaze is thick and glossy.

• 7

  Serve the chicken and broccoli over the warm jasmine rice and garnish with a sprinkle of sesame seeds.