NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 cup Cauliflower rice

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk the coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the glaze.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 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, bell peppers, and snap peas to the same skillet with a splash of water.

• 6

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

• 7

  Return the chicken to the pan and pour the prepared glaze over the mixture, tossing until the sauce thickens and coats everything evenly.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 2 minutes until just tender.

• 9

  Serve the teriyaki stir-fry over the warm cauliflower rice and garnish with sesame seeds.