NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.33 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Toss in the broccoli florets along with a tablespoon of water, then cover the pan with a lid for 2 minutes to steam the broccoli until it is vibrant green and tender-crisp.

• 6

  Remove the lid, pour the prepared teriyaki glaze over the chicken and broccoli, and stir-fry for 1 minute until the sauce becomes glossy and thick.

• 7

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds for a final touch of texture.