NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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 coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki sauce.

• 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 cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets and a splash of water to the skillet, then cover with a lid for 2 minutes to steam until tender-crisp.

• 6

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli, tossing to coat until the glaze thickens slightly.

• 7

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