NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

1 tbsp Avocado oil

1 tbsp Tamari

1 tbsp Honey

1 tbsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.5 tsp Toasted sesame oil

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized pieces.

• 2

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

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken pieces to the hot skillet in a single layer and sear without moving for 2-3 minutes to develop a golden crust.

• 5

  Flip the chicken and continue cooking for another 3 minutes until fully cooked through, then remove the chicken from the pan and set aside.

• 6

  Add the broccoli florets to the same pan with two tablespoons of water; cover with a lid for 2 minutes to steam-sauté until they are vibrant green and tender-crisp.

• 7

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

• 8

  Toss everything constantly for 1-2 minutes as the sauce bubbles and thickens into a translucent, sticky glaze.

• 9

  Remove from the heat and stir in the toasted sesame oil.

• 10

  Garnish with thinly sliced green onions and sesame seeds before serving hot.