NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the teriyaki sauce.

• 2

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

• 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 and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the broccoli florets with a small splash of water, covering with a lid for 2 minutes to steam until they are vibrant green and tender-crisp.

• 6

  Return the chicken to the pan and pour the prepared teriyaki sauce over the mixture.

• 7

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the chicken and broccoli.

• 8

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