NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

1.5 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

1 tsp Toasted sesame oil

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, arrowroot powder, and red pepper flakes until smooth.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Return the chicken to the skillet and pour the sauce mixture over the ingredients.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and broccoli.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice.