NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 cups broccoli florets

1 tbsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch chunks and place them in a bowl.

• 2

  Toss the chicken chunks with arrowroot powder until evenly coated.

• 3

  Steam the broccoli florets for 3-4 minutes until they are bright green and crisp-tender, then set aside.

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and red pepper flakes to create the sauce.

• 5

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 6

  Lower the heat to medium and add the minced ginger, minced garlic, and toasted sesame oil to the skillet, sautéing for 1 minute until fragrant.

• 7

  Pour the sauce mixture into the skillet and stir constantly for 1-2 minutes until the sauce thickens into a sticky glaze that coats the chicken.

• 8

  Fold in the steamed broccoli to warm through and coat with the sauce.

• 9

  Garnish with sesame seeds and sliced green onions before serving.