NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot starch, and water to create the stir-fry sauce.

• 2

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

• 3

  Add the chicken breast pieces to the skillet and cook until they are golden brown and fully cooked through.

• 4

  Add the minced garlic, grated ginger, and red pepper flakes to the pan, sautéing for about 1 minute until highly fragrant.

• 5

  Toss in the broccoli florets with a tiny splash of additional water, then cover the pan for 2 minutes to steam them until tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly until the glaze becomes thick and shiny.

• 7

  Serve the hot stir-fry immediately over the warm cooked brown rice.