NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Broccoli florets

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 tsp Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid to steam for 2 to 3 minutes until tender-crisp and bright green.

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli.

• 7

  Stir constantly for 1 minute until the sauce thickens into a glossy glaze that coats all ingredients evenly.