NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup brown rice, cooked

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion

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 starch, and red pepper flakes to create the sauce.

• 2

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

• 3

  Heat the sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until highly fragrant.

• 5

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

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens.

• 7

  Serve the mixture over the warm cooked brown rice and garnish with sliced green onions and sesame seeds.