NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

0.5 tsp freshly grated ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp arrowroot powder

1 tsp water

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  Add the broccoli florets to the same skillet with a small splash of water; cover with a lid and steam for 3 minutes until tender-crisp and vibrant green.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki glaze over the chicken and broccoli.

• 8

  Stir-fry constantly for 1 to 2 minutes until the sauce thickens and coats the ingredients in a glossy finish.

• 9

  Serve the teriyaki chicken and broccoli immediately over the warm cooked brown rice.