NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup carrots

3 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

1 tsp sesame oil

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, minced ginger, garlic, arrowroot powder, and water in a small bowl until the sauce is smooth.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, which should take about 6 to 8 minutes.

• 5

  Transfer the cooked chicken to a plate and add the broccoli florets and sliced carrots to the same skillet with a splash of water.

• 6

  Cover the skillet for 2 minutes to allow the vegetables to steam until they are tender-crisp and bright green.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki sauce over the chicken and vegetables.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Remove from heat and serve immediately, garnished with a sprinkle of sesame seeds.