NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

2 cloves garlic

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tbsp water

0.25 cup cooked brown rice

0.5 tsp sesame seeds

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a separate tiny ramekin, mix the arrowroot powder and water until smooth to create a slurry for thickening.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove chicken and set aside.

• 6

  Add the broccoli florets to the same skillet with a splash of water; cover and steam for 2-3 minutes until bright green and tender-crisp.

• 7

  Return the chicken to the pan and pour in the teriyaki sauce mixture, stirring to coat.

• 8

  Pour in the arrowroot slurry and stir constantly for 1 minute until the sauce thickens into a glossy glaze.

• 9

  Serve the chicken and broccoli over the warm cooked brown rice.

• 10

  Garnish with sesame seeds and sliced green onions before serving.