NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tbsp avocado oil

3 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder until the powder is fully dissolved to create your stir-fry sauce.

• 3

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

• 4

  Add the chicken strips to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Transfer the cooked chicken to a plate and add the broccoli florets to the same skillet with two tablespoons of water; cover with a lid for 2 minutes to steam until bright green.

• 6

  Remove the lid and add the minced garlic and grated ginger to the broccoli, sautéing for 60 seconds until highly fragrant.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Garnish with sesame seeds and serve immediately while hot.