NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

0.5 cup cooked white rice

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and sliced red bell pepper to the pan with a tablespoon of water; cover with a lid for 2 minutes to lightly steam the vegetables.

• 6

  Remove the lid and pour the sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

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