NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

2 cups Broccoli florets

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, and water to create a smooth sauce slurry.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the ground chicken to the skillet and season with the sea salt and black pepper.

• 4

  Cook the chicken while breaking it into small crumbles with a spatula until it is completely browned and no longer pink.

• 5

  Stir in the minced garlic and fresh ginger, sautéing for approximately 60 seconds until the aromatics are fragrant.

• 6

  Add the broccoli florets to the pan with a tiny splash of water, then cover with a lid for 2 minutes to steam them until tender-crisp.

• 7

  Remove the lid and pour the sauce slurry over the mixture, stirring constantly for 1 minute until the sauce becomes thick and glossy.