NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tbsp avocado oil

0.25 cup fresh orange juice

1 tsp orange zest

2 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, orange zest, coconut aminos, arrowroot powder, minced ginger, and minced garlic until the arrowroot is fully dissolved.

• 2

  Pat the chicken breast dry with paper towels and cut into bite-sized 1-inch cubes, then season evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the skillet in a single layer and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through.

• 5

  Add the broccoli florets to the pan along with two tablespoons of water; immediately cover with a lid and steam for 2-3 minutes until the broccoli is bright green and crisp-tender.

• 6

  Remove the lid and pour the prepared orange sauce mixture over the chicken and broccoli.

• 7

  Stir constantly for 1-2 minutes over medium heat until the sauce bubbles and thickens into a glossy, translucent glaze that coats the ingredients.

• 8

  Garnish the dish with sesame seeds and serve immediately while the glaze is hot and sticky.