NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tsp honey

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

0.5 tbsp avocado oil

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized chunks and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, minced ginger, minced garlic, red pepper flakes, and arrowroot powder to create the sauce.

• 3

  Steam the broccoli florets for 3 to 4 minutes until they are bright green and tender-crisp, then set aside.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Pour the prepared sauce into the skillet with the chicken and stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 7

  Add the steamed broccoli to the skillet and toss everything together to ensure the chicken and vegetables are evenly coated in the sauce.

• 8

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