NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked white rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp minced fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Slice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, raw honey, minced ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 3

  Heat the avocado 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 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Toss in the broccoli florets and add one tablespoon of water to the pan, then cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, tossing constantly for 1 minute until the glaze thickens and coats the ingredients.

• 7

  Place the warm cooked white rice in a bowl and top with the glossy chicken and broccoli stir-fry.