NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked jasmine rice

1 tsp toasted sesame oil

1.5 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, minced garlic, raw honey, and arrowroot powder to create the glaze.

• 2

  Cut 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.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets to the pan with a small splash of water; cover with a lid to steam for 2 to 3 minutes until tender-crisp and bright green.

• 6

  Remove the lid and pour the prepared sesame-ginger sauce over the chicken and broccoli.

• 7

  Stir constantly for 1 minute until the sauce thickens into a glossy glaze that coats the ingredients.

• 8

  Place the warm cooked jasmine rice in a bowl and top with the chicken and broccoli mixture.

• 9

  Garnish with sesame seeds and thinly sliced green onions before serving.