NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

1 tsp sesame oil

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp green onion

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the fresh orange juice, coconut aminos, honey, grated ginger, and minced garlic to create the glaze.

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 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.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

  Place the warm cooked brown rice in a bowl and top with the orange chicken stir-fry.

• 8

  Garnish with sliced green onions and serve immediately.