NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

2 tbsp coconut aminos

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

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.