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 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tbsp arrowroot powder

1 tbsp water

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a separate small ramekin, stir the arrowroot powder and water together until smooth to create a slurry.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 6

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce mixture over the chicken and vegetables, then immediately add the arrowroot slurry.

• 8

  Toss everything constantly for 1 minute as the sauce thickens into a glossy glaze that coats the ingredients.

• 9

  Serve the teriyaki stir-fry immediately over the warm cooked brown rice.