NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder to create the teriyaki sauce base.

• 2

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

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Add the broccoli florets to the skillet with a splash of water, covering with a lid for 2 minutes to steam until they are tender-crisp and bright green.

• 5

  Pour the prepared sauce over the chicken and broccoli, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients thoroughly.

• 6

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds for a clean, nutrient-dense meal.