NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tsp Minced fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Cover the pan and steam the broccoli for 3 minutes until it is tender-crisp and bright green.

• 6

  Stir in the minced ginger and garlic, sautéing for about 1 minute until highly fragrant.

• 7

  Return the chicken to the pan and pour the prepared sauce over the ingredients, tossing constantly until the glaze becomes thick and glossy.

• 8

  Drizzle the dish with toasted sesame oil and serve immediately over the warm cooked brown rice.