NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp arrowroot starch

0.5 tbsp avocado oil

1 cup broccoli florets

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes until the honey is fully dissolved.

• 2

  Pat the cubed chicken breast dry with a paper towel, then toss in a medium bowl with the arrowroot starch until each piece is lightly and evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer, searing for 3 to 4 minutes per side without crowding the pan until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan with a splash of water, covering with a lid for 2 minutes to steam-soften the vegetables while maintaining a bright green color.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 60 seconds as the glaze thickens and turns glossy.

• 7

  Remove from the heat immediately and garnish with sesame seeds and thinly sliced green onions before serving warm.