NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Jasmine rice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.

• 6

  Remove the chicken from the pan and add the broccoli florets with a splash of water, covering for 2 minutes to steam until tender-crisp.

• 7

  Return the chicken to the pan and pour the teriyaki sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and broccoli.

• 9

  Remove from heat and stir in the sesame oil for a nutty finish.

• 10

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