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Teriyaki Chicken + Veggie Skillet

Ingredients

  • 2 lbs. chicken breast chopped into bite sized pieces
  • 2 Tbsp avocado oil or olive oil, divided
  • 1 large head of broccoli chopped into bite sized florets
  • 2 fresh garlic cloves minced
  • 6 medium organic carrots cut into bite sized pieces
  • 1 Tbsp sesame seeds for garnish

For the homemade Teriyaki sauce:

  • 2 Tbsp fresh ginger grated
  • 1/3 cup coconut aminos or Braggs liquid aminos, or low sodium soy sauce
  • 1 fresh garlic clove minced
  • 1 Tbsp gluten free flour or potato flour
  • 2 Tbsp raw honey

Instructions

  • In a small glass bowl whisk all the teriyaki sauce ingredients. 
  • Heat 1 Tbsp oil in a large skillet, over medium high heat. 
  • Add the chicken and cook stirring until cooked through and golden brown, about 6-7 minutes. Set aside. 
  • In the same pan add in the remaining oil and veggies. 
  • Cook stirring occasionally until crisp tender, about 8 minutes. 
  • Add the garlic and cook further for another minute. 
  • Return the chicken to the pan and add in the teriyaki sauce. 
  • Cook for and additional 1-2 minutes until everything is heated through and the sauce thickens a bit. 
  • Sprinkle with sesame seeds and enjoy!