NUTRITION

SERVINGS

INGREDIENTS

8 oz Lean ground chicken

2 cups Broccoli florets

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Grated fresh ginger

2 cloves Garlic

0.25 cup Cooked brown rice

0.13 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, grated ginger, and red pepper flakes to create the stir-fry glaze.

• 2

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

• 3

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper, and cook until browned and fully crumbled.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the aromatics.

• 5

  Add the broccoli florets and two tablespoons of water to the pan, then cover with a lid for 2-3 minutes to steam the broccoli until tender-crisp.

• 6

  Remove the lid and pour the prepared glaze over the chicken and broccoli, tossing constantly for 1-2 minutes until the sauce thickens and coats the ingredients.

• 7

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