NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup cooked brown rice

1 tsp arrowroot powder

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized pieces, then season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, honey, minced fresh ginger, minced garlic, red pepper flakes, and arrowroot powder until no lumps remain.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and sear for 3-4 minutes per side until they are golden brown and fully cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate; add the broccoli florets and 1 tablespoon of water to the same skillet.

• 6

  Cover the skillet immediately with a lid and steam the broccoli for 2 minutes until it is bright green and tender-crisp.

• 7

  Remove the lid, return the chicken to the pan, and pour the prepared sauce mixture over the chicken and broccoli.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.