NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

1 clove Garlic

1 tsp Grated fresh ginger

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, and arrowroot powder until smooth.

• 2

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

• 3

  Add the diced chicken breast to the pan and sauté until golden brown and cooked through.

• 4

  Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.

• 5

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

• 6

  Remove the lid and pour the sauce mixture over the chicken and vegetables, tossing constantly until the sauce thickens into a glossy glaze.

• 7

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