NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp minced fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with 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 teriyaki sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the teriyaki sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.