NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Avocado oil

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, minced ginger, minced garlic, and arrowroot powder until smooth to create the teriyaki base.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets with a tablespoon of water; cover and steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Return the chicken to the pan and pour the teriyaki sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything.

• 7

  Serve the stir-fry over the cooked brown rice, drizzling with toasted sesame oil and garnishing with sesame seeds.