Ingredients
4 boneless, skinless chicken breasts (6 oz each)
2 cups broccoli florets
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce (no sugar added)
2 tbsp sesame oil
1 tbsp avocado oil
1 tbsp water
2 tsp sesame seeds, for garnish
Instructions
Heat avocado oil in a skillet over medium-high heat. Sear chicken breasts for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Add 1 tbsp sesame oil, minced garlic, and ginger to the same skillet. Add water, stir, and blanch broccoli for 2-3 minutes until bright green and tender-crisp.
In a small bowl, mix soy sauce and remaining sesame oil. Drizzle sauce over chicken and broccoli. Garnish with sesame seeds.
Divide into 4 bowls and serve immediately.
Notes
For extra creaminess, add 1 tbsp coconut aminos or a splash of coconut milk.
Store leftovers in an airtight container in the fridge for up to 2 days.
Use a wok for faster high-heat cooking.
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg