NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp maple syrup

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, toasted sesame oil, arrowroot powder, minced ginger, minced garlic, and red pepper flakes until smooth.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and season lightly with sea salt.

• 3

  Heat the avocado oil in a large non-stick 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 to 6 minutes.

• 5

  Add the broccoli florets to the pan along with two tablespoons of water; cover with a lid for 2 to 3 minutes to steam the broccoli until it is bright green and tender-crisp.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Transfer to a plate and garnish with sesame seeds before serving.