NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

1 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken into thin, bite-sized strips and season evenly with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder until no lumps remain.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken strips to the pan and sear until they are golden brown and fully cooked through, then remove them and set aside.

• 5

  Add the broccoli florets to the same pan with a tablespoon of water, covering with a lid for 2 minutes to steam-tenderize.

• 6

  Remove the lid and stir in the minced ginger and garlic, sautéing for about 1 minute until fragrant.

• 7

  Return the cooked chicken to the pan and pour the prepared sauce over the ingredients.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy coating over the chicken and broccoli.