NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

3 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp avocado oil

0.25 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and sesame oil to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Add the broccoli florets and two tablespoons of water to the skillet, then immediately cover with a lid for 2 minutes to steam-tenderize the vegetables.

• 6

  Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.