NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Red pepper flakes

1 tsp Avocado oil

1 tbsp Green onions

0.5 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until they are golden brown and cooked through, approximately 6 to 8 minutes, then remove the chicken and set aside.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water; cover with a lid to steam for 2 to 3 minutes until tender-crisp and bright green.

• 6

  Remove the lid and stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 30 seconds until highly fragrant.

• 7

  Return the cooked chicken to the pan and pour the prepared sauce over the ingredients.

• 8

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the chicken and broccoli.

• 9

  Garnish with sliced green onions and sesame seeds before serving.