NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Cornstarch

1 tbsp Avocado oil

1 cup Broccoli florets

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tbsp Honey

1 tsp Sesame 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 pieces and season with sea salt and black pepper.

• 2

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

• 3

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 4

  Heat the avocado oil in a large 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, approximately 6 to 8 minutes.

• 6

  Add the broccoli florets to the skillet with a tablespoon of water, cover with a lid, and steam for 2 minutes until bright green.

• 7

  Remove the lid and pour the prepared sauce over the chicken and broccoli.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.