NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

2 tbsp tamari

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, and arrowroot powder until smooth to create the teriyaki base.

• 2

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

• 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 sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan with a tablespoon of water; cover with a lid for 2 minutes to lightly steam them until they are vibrant green and tender-crisp.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

  Transfer to a plate and garnish with sesame seeds before serving hot.