NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup brown rice

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 6

  Add the broccoli florets to the pan with a splash of water, covering for 2 minutes to steam-cook until vibrant green and tender-crisp.

• 7

  Pour the teriyaki sauce over the chicken and broccoli, stirring constantly for 1 minute until the sauce thickens and coats everything evenly.

• 8

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