NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 tbsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into bite-sized 1-inch pieces and season them evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, minced garlic, grated fresh ginger, and red pepper flakes to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken pieces to the skillet and sear for 4-5 minutes, stirring occasionally, until they are golden brown and cooked through.

• 5

  Toss in the broccoli florets and add a splash of water, then cover the pan with a lid for 2 minutes to lightly steam the broccoli until tender-crisp.

• 6

  Remove the lid and pour the coconut aminos sauce mixture over the chicken and broccoli, stirring constantly for 1-2 minutes until the glaze thickens.

• 7

  Transfer the stir-fry to a serving plate and garnish with toasted sesame seeds before serving immediately.