NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup broccoli florets

0.5 cup red bell pepper

0.5 cup brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced bell peppers to the same pan with a splash of water.

• 6

  Cover and steam the vegetables for 3 to 4 minutes until they are tender-crisp and bright green.

• 7

  Return the chicken to the pan and pour the prepared teriyaki glaze over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients beautifully.

• 9

  Serve the stir-fry over the warm, cooked brown rice and garnish with a sprinkle of sesame seeds.