NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp sesame oil

2 tbsp coconut aminos

2 clove garlic

1 tsp fresh ginger

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

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 or bowl, whisk together the coconut aminos, minced garlic, grated ginger, arrowroot powder, and water until smooth.

• 3

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

• 4

  Add the chicken strips to the skillet in a single layer and sear for 3 minutes per side until golden brown and fully cooked.

• 5

  Toss in the broccoli florets along with a tablespoon of water, then cover the pan with a lid for 2 minutes to steam the broccoli until it is bright green.

• 6

  Remove the lid and pour the prepared garlic-ginger sauce over the chicken and vegetables.

• 7

  Stir-fry constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

  Serve the hot stir-fry over a bed of warm cooked brown rice.