NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 cups broccoli florets

1 tbsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh grated ginger

2 cloves garlic

1 tsp sambal oelek

1 tsp toasted sesame oil

0.5 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized pieces, then season with sea salt and black pepper.

• 2

  In a small bowl, whisk together coconut aminos, rice vinegar, honey, sambal oelek, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and add the broccoli florets with a splash of water, covering for 2 minutes to steam until bright green.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly until the sauce thickens into a glossy glaze.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions and sesame seeds.