NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Jasmine rice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the jasmine rice according to package directions using filtered water and set aside.

• 2

  Whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and arrowroot powder in a small bowl to create the teriyaki sauce.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Remove the lid and pour the sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and coats the ingredients.

• 8

  Serve the teriyaki chicken and broccoli immediately over the bed of fluffy jasmine rice.