Name: Chicken and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 cups raw broccoli florets; 0.25 cup dry jasmine rice; 0.5 tbsp avocado oil; 1 tbsp coconut aminos; 0.25 tsp toasted sesame oil; 1 tsp fresh grated ginger; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Rinse the dry jasmine rice under cold water, then combine with 0.5 cup water in a small saucepan; bring to a boil, reduce to low, cover, and simmer for 15 minutes.
While the rice cooks, slice the raw chicken breast into thin, even strips and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the chicken strips to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.
Add the raw broccoli florets to the same skillet with 2 tablespoons of water, then cover with a lid to steam for 3 minutes until tender-crisp and bright green.
Remove the lid and stir in the minced garlic and fresh grated ginger, cooking for 30 seconds until fragrant.
Return the cooked chicken to the skillet, pour in the coconut aminos and toasted sesame oil, and toss everything together for 1 minute to glaze.
Fluff the cooked rice with a fork and serve the chicken and broccoli stir-fry immediately over the rice.

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Instructions

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