NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized 1-inch cubes.

• 2

  Season the chicken cubes evenly with sea salt and black pepper.

• 3

  In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes until golden brown on all sides.

• 6

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

• 7

  Remove the lid and pour the teriyaki glaze over the chicken and broccoli.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.

• 9

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