NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Cooked brown rice

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until fragrant.

• 6

  Add the broccoli florets and a splash of water, then cover the pan for 2 minutes to steam the broccoli until tender-crisp.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.