Servings: 1 Serving
Calories: 234kcal
Ingredients
- 4 tsp soy sauce Braggs Liquid Amino Acids is a gluten-free option
- ¾ tsp sesame oil
- 1 ½ tsp lemon juice fresh
- 1 tbsp honey
- ½ tsp sesame seeds
- ⅛ tsp red pepper flakes
- ¾ tsp ginger fresh, minced
- ½ cloves garlic minced
- 1 4 oz chicken breast boneless, skinless
- ⅛ cup whole wheat flour coconut flour is a gluten-free option
- 1 ½ tsp coconut oil
- 1 ½ tsp green onions finely sliced on a diagonal
- ½ cups broccoli lightly steamed, diced (optional)
Instructions
- Whisk together soy sauce, 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 (dice first, if preferred) and the brocoli. Cook at a low over heat an additional 5 mins or until the broccoli is tender. Flip chicken as the sauce cooks.
- Serve with sliced green onions on top.
Nutrition
Added Sugar: 31g | Serving: 1serving | Calories: 234kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Natural Sugar: -12g
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