NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp tamari

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, arrowroot powder, and water until smooth to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets with a small splash of water, covering the pan for 2 minutes to steam until tender-crisp.

• 6

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

• 7

  Serve the hot stir-fry over a base of warm cooked brown rice.