NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1.5 cup Broccoli florets

0.25 cup Carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the sauce by whisking coconut aminos, honey, grated ginger, minced garlic, arrowroot powder, and water in a small bowl until smooth.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove chicken from the pan and set aside; add the broccoli florets and matchstick carrots with a splash of water.

• 6

  Cover and steam the vegetables for 3 minutes until they reach a vibrant green and tender-crisp texture.

• 7

  Return the chicken to the pan and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

  Serve the teriyaki mixture over the warm cooked brown rice and garnish with sesame seeds.