NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked jasmine rice

1.5 cup Broccoli florets

1 tsp Toasted sesame oil

1 tbsp Low-sodium tamari

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp White sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Add the broccoli florets to the skillet along with one tablespoon of water, then immediately cover with a lid for 2 minutes to steam the broccoli until vibrant green.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, tossing constantly for 1 minute until the glaze thickens and coats every piece.

• 7

  Place the warm cooked jasmine rice into a serving bowl and top with the sesame chicken and broccoli mixture.

• 8

  Garnish the bowl with thinly sliced green onions and white sesame seeds before serving.