|15 min||20 min||4|
|1 dash||Black pepper|
|5 cup||Broccoli florets|
|2 tbsp unpacked||Brown sugar|
|454 gm||Chicken breast, boneless, skinless (cut into 1-inch pieces)|
|1/2 cup||Chicken broth (stock), low sodium|
|1 1/2 tbsp||Coconut oil|
|1 1/2 tbsp||Cornstarch|
|1 1/2 tbsp minced||Ginger root|
|1/2 tsp||Red pepper flakes|
|1/2 tsp||Sesame oil|
|1/4 cup||Soy sauce, low sodium|
|1 small||Yellow onion (sliced, optional)|
1. In a medium mixing bowl combine the chicken broth, water, soy sauce, brown sugar, grated ginger, red pepper flakes, black pepper, sesame oil, and cornstarch. Whisk until the cornstarch dissolves. Set aside.
2. In a large sauté pan, heat 1 tablespoon of coconut oil over medium high heat. When the oil is hot, add the chicken and cook for 5-7 minutes or until the chicken starts to brown. Remove chicken to a bowl and set aside.
3. Add the remaining ½ tablespoon of coconut oil to the pan, sauté the broccoli and onion together until the broccoli turns bright green, about 3-4 minutes.
4. Add the sauce prepared in step 1 to the pan. Toss to coat, when the sauce starts to thicken (1-2 minutes), add the chicken back into the pan and just toss to coat everything.
4. Serve warm with brown rice or quinoa.
is a cruciferous vegetable and very high in fiber!
is high in lean protein and is great for muscle repair and maintenance