NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced garlic, grated ginger, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

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

• 5

  Toss in the broccoli florets and sliced red bell pepper with two tablespoons of water, then cover the pan to steam for 3 minutes until tender-crisp.

• 6

  Remove the lid, pour the prepared teriyaki sauce over the chicken and vegetables, and stir constantly for 1 minute until the sauce becomes thick and glossy.

• 7

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