NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Arrowroot powder

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, grated ginger, and arrowroot powder to create the teriyaki sauce base.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-tenderize.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until the edges are slightly charred and crisp.

• 7

  Return the chicken to the pan and pour the teriyaki sauce over the mixture, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Serve the stir-fry immediately over the warm brown rice and garnish with sliced green onions.