NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.

• 6

  Cover the pan and steam the broccoli for 2 minutes until it is bright green and tender-crisp.

• 7

  Return the chicken to the skillet and pour the teriyaki glaze over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and coated the ingredients.

• 9

  Serve the stir-fry over the warm brown rice and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.