NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

1 tsp arrowroot powder

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger

2 clove garlic

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, minced ginger, minced garlic, red pepper flakes, and arrowroot powder to create the sauce.

• 2

  Cut the chicken breast into bite-sized cubes and lightly dust with a pinch of extra arrowroot if desired for extra crispiness.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning 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 steam them until they are bright green and tender-crisp.

• 6

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

• 7

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

  Serve the chicken and broccoli over the warm brown rice and garnish with sesame seeds and sliced green onions.