NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Arrowroot powder

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Fresh orange juice

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

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

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

• 5

  Add the toasted sesame oil to the same skillet and toss in the broccoli florets and sliced red bell peppers.

• 6

  Sauté the vegetables for 3-5 minutes, stirring frequently, until they are vibrant in color and crisp-tender.

• 7

  In a small glass jar, whisk together the fresh orange juice, coconut aminos, grated ginger, and minced garlic.

• 8

  Return the cooked chicken to the skillet with the vegetables and pour the orange sauce over everything.

• 9

  Stir-fry for 1-2 minutes until the sauce bubbles and reduces into a thick, glossy glaze that coats every piece.

• 10

  Transfer the stir-fry to a bowl and serve immediately over the warm cooked brown rice.