NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1.5 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp arrowroot starch

1 tsp minced ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and arrowroot starch until smooth.

• 2

  Pat the chicken breast dry and cut into bite-sized cubes, then season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and becomes glossy.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice.