NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Add the broccoli florets to the pan along with a tablespoon of water, then cover with a lid for 2 minutes to lightly steam them until they are vibrant green and crisp-tender.

• 6

  Remove the lid and pour the prepared teriyaki sauce over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

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

• 8

  Garnish the dish with sesame seeds before serving immediately.