NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp ginger paste

1 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked white rice

1 cup broccoli florets

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

  Toss the chicken in arrowroot powder in a medium bowl until every piece is evenly coated.

• 3

  Place the chicken in an air fryer basket and cook at 400°F for 10-12 minutes until golden and crispy.

• 4

  While the chicken cooks, mince the garlic clove.

• 5

  In a small skillet over medium heat, whisk together the sesame oil, coconut aminos, rice vinegar, honey, ginger paste, garlic, and red pepper flakes.

• 6

  Simmer the sauce for 2-3 minutes until it reduces into a thick, glossy glaze.

• 7

  Steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 8

  Add the crispy air-fried chicken to the skillet and toss thoroughly to coat in the warm sauce.

• 9

  Serve the glazed chicken over the fluffy cooked white rice with the steamed broccoli on the side.