NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp raw honey

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp fresh ginger

1 whole garlic clove

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, arrowroot powder, and toasted sesame oil until the starch is fully dissolved.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the minced fresh ginger, minced garlic clove, and red pepper flakes to the skillet, stirring constantly for 30 seconds until 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 the broccoli is bright green and tender-crisp.

• 6

  Remove the lid and pour the prepared sauce mixture into the skillet, tossing everything together for 1 minute until the glaze thickens and coats the chicken and broccoli.

• 7

  Serve the mixture immediately over the warm cooked brown rice.