NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp arrowroot starch

1 tsp avocado oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

0.5 tsp red pepper flakes

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot starch until evenly coated.

• 2

  In a small jar, whisk together the tamari, rice vinegar, honey, grated fresh ginger, minced garlic, and red pepper flakes to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets and two tablespoons of water to the pan, then cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

• 6

  Remove the lid, pour the sauce over the chicken and broccoli, and stir constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.