NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked white rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes until smooth.

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 4

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

• 5

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

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli.

• 7

  Stir constantly for 1 minute as the sauce bubbles and thickens into a glossy coating.

• 8

  Drizzle with toasted sesame oil and serve immediately over the warm white rice.