NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp raw honey

1 tsp rice vinegar

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 cup broccoli florets

1 tbsp green onions

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, raw honey, rice vinegar, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown on all sides and fully cooked through, approximately 6 to 8 minutes.

• 5

  Toss in the broccoli florets with a tablespoon of water, then cover the pan for 2 minutes to steam them until they are bright green and tender-crisp.

• 6

  Give the sauce a quick whisk to ensure the arrowroot is incorporated, then pour it over the chicken and broccoli.

• 7

  Stir constantly for 1 minute until the glaze thickens and becomes glossy, coating every piece.

• 8

  Serve the stir-fry immediately over the warm brown rice and garnish with the sliced green onions.