• 1/3 cup Bragg Liquid Amino Acids or soy sauce (liquid amino acids are gluten-free)
  • 1 tblsp sesame oil
  • 2 tblsp fresh lemon juice
  • ¼ cup honey
  • 2 tsp sesame seeds
  • ½ tsp red pepper flakes
  • 1 tblsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breasts
  • ½ cup whole wheat flour (coconut flour will make this gluten-free)
  • 2 tblsp coconut oil
  • 2 tblsp green onions, finely sliced on a diagonal
  • 2 Cups lightly steamed broccoli, diced (optional)

Whisk together liquid aminos, sesame oil, lemon juice, honey, sesame seeds and crushed red pepper. Rinse chicken breasts, pat dry and dredge in the flour. In a large pan add coconut oil and heat over med/high heat until melted. Add chicken and cook for 3-4 min. Remove chicken and add garlic and ginger. Cook for 1 minute while stirring. Add soy mixture to pan and scrape up brown bits while it cooks. Cook at a low boil for 6 min. Sauce should begin to thicken. Add the chicken breasts back into the pan and cook at a low over low heat for 5 more min. Flip chicken as the sauce cooks. Serve with sliced green onions on top. If you'd like to add broccoli add it when you add the chicken back into the sauce and cook for 6 minutes.

Serves 4

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