NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup broccoli florets

3 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 clove garlic

1 tsp fresh ginger

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and season with the sea salt and black pepper.

• 2

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

• 3

  Heat the 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 5 to 7 minutes.

• 5

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

• 6

  Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli.

• 7

  Stir constantly for 1 minute until the sauce thickens and coats the ingredients thoroughly.

• 8

  Garnish with sesame seeds and serve immediately.