NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked white rice

1 tsp sesame oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, arrowroot powder, and water until the starch is fully dissolved.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Transfer the warm cooked white rice to a plate, top with the teriyaki chicken and broccoli, and garnish with sesame seeds.