NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

2 cup broccoli florets

0.5 cup cooked white rice

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Slice the chicken breast into thin, even strips for quick and uniform cooking.

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 3

  In a small jar, combine the tamari, toasted sesame oil, red pepper flakes, and water; shake well to emulsify the sauce.

• 4

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

• 5

  Add the chicken strips to the hot pan, spreading them out to ensure a golden-brown sear on all sides, cooking for about 5 minutes.

• 6

  Transfer the cooked chicken to a plate and set it aside to keep it tender.

• 7

  Add the broccoli florets to the same skillet with the tablespoon of water, cover with a lid, and steam for 2-3 minutes until bright green.

• 8

  Remove the lid, add the garlic and ginger to the broccoli, and sauté for 30 seconds until the aroma fills the kitchen.

• 9

  Return the chicken to the pan and pour the prepared sauce over the mixture, tossing everything together for 1 minute until glazed and thickened.

• 10

  Serve the stir-fry immediately over a warm bed of cooked white rice.