NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cup Broccoli florets

1 tbsp Arrowroot powder

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the chicken in a bowl with arrowroot powder and toss until each piece is lightly and evenly coated.

• 3

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, honey, and red pepper flakes to create the sauce.

• 4

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 3-4 minutes per side, then remove chicken from the pan and set aside.

• 6

  Lower the heat to medium and add the sesame oil, minced ginger, and minced garlic to the same pan, sautéing for 30 seconds until fragrant.

• 7

  Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid to steam for 2-3 minutes until tender-crisp.

• 8

  Remove the lid, return the chicken to the pan, and pour the prepared sauce over the mixture.

• 9

  Stir constantly for 1 minute until the sauce thickens into a glossy glaze that coats the chicken and broccoli.