NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

0.33 cup cooked brown rice

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes, then toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the fresh orange juice, tamari, grated ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes until golden brown and crispy on all sides.

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for another 3 minutes until the vegetables are vibrant and crisp-tender.

• 6

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

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with toasted sesame seeds and sliced green onions.