NUTRITION

SERVINGS

INGREDIENTS

150 g chicken breast

200 g broccoli florets

50 g red bell pepper

10 g fresh ginger

10 g garlic

15 g coconut aminos

5 g rice vinegar

3 g toasted sesame oil

2 g sea salt

1 g black pepper

30 g low-sodium chicken broth

PREPARATION

• 1

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

• 2

  In a small glass jar, whisk together the coconut aminos, rice vinegar, and toasted sesame oil until well combined.

• 3

  Heat a large ceramic non-stick skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the chicken broth to the same skillet to deglaze.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, covering with a lid for two minutes to steam until tender-crisp.

• 6

  Stir in the minced ginger and garlic, sautéing for about 60 seconds until the aromatics are fragrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 8

  Toss everything together for one minute until the sauce thickens slightly and coats every piece of chicken and vegetable.