NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Raw honey

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet with a tablespoon of water, then cover with a lid to steam for 2 minutes until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze is thick and glossy.

• 7

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