| Prep | Cook | Ready in | Servings | |
| 5 min | 45 min | 50 min | 4 |
| 2 breast | Chicken breast, boneless, skinless (cut into 1-inch pieces - organic) |
| 2 cup | Frozen broccoli |
| 2 tsp | Cornstarch (+ 1 tbsp cold water. Alternative thickeners: arrowroot or barley flour) |
| 2 tbsp | Soy sauce, low sodium (or coconut aminos) |
| 1 clove(s) | Garlic (minced) |
| 3 tbsp | Honey |
| 3 tbsp | Extra virgin olive oil (divided) |
| 1/8 tsp | Black pepper |
| 1/8 tsp | Sea salt |
| 1 cup | White rice, parboiled, dry (organic) |
1. In a large non-stick skillet, stir-fry chicken and garlic in 2 teaspoons oil for 1 minute.
2. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and no longer pink. Remove and keep warm.
3. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until tender. Return chicken to the pan; stir to coat.
4. Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.
5. Bring to a boil; cook and stir for 1 minute or until thickened.
6. Steam the rice and serve.
| Grain | 1.9 |
| Meat | 1.3 |
| Vegetables | 0.9 |
Chicken
is a great source of lean protein which aids in muscle growth and repair!
