NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked white jasmine rice

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Add the broccoli florets to the pan with a small splash of water, then cover with a lid for 2 minutes to steam until they are tender-crisp.

• 6

  Remove the lid and pour the prepared teriyaki sauce over the chicken and broccoli.

• 7

  Toss the ingredients constantly for 1 minute as the sauce bubbles and thickens into a glossy glaze.

• 8

  Spoon the teriyaki chicken and broccoli over the warm jasmine rice and garnish with sesame seeds before serving.