NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Add the cubed chicken breast to the skillet and cook until browned on all sides and cooked through, approximately 6-8 minutes.

• 4

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

• 5

  Toss in the broccoli florets and add a tablespoon of water; cover the pan for 2 minutes to lightly steam the broccoli.

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Serve the chicken and broccoli over the warm cooked brown rice and garnish with sesame seeds.