NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Prepare the sauce by whisking together the orange juice, coconut aminos, minced ginger, and minced garlic in a separate small bowl.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water, covering for 2 minutes to steam-fry until tender-crisp.

• 7

  Return the chicken to the skillet and pour the orange sauce over the mixture.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Garnish with sesame seeds and serve immediately.