NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Cooked brown rice

1.5 tbsp Tamari

0.5 tbsp Honey

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.5 tsp Sesame seeds

1 tbsp Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and season lightly with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the broccoli florets to the same skillet with a tablespoon of water; cover with a lid and steam for 2 to 3 minutes until tender-crisp and bright green.

• 7

  Return the cooked chicken to the skillet with the broccoli and pour the prepared teriyaki glaze over the top.

• 8

  Toss everything together for 1 to 2 minutes over medium heat until the sauce thickens and coats the chicken and broccoli beautifully.

• 9

  Place the warm cooked brown rice in a bowl and top with the teriyaki chicken and broccoli mixture.

• 10

  Garnish with sliced green onions and sesame seeds before serving.