NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tbsp avocado oil

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp arrowroot powder

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces, then season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, and arrowroot powder to create the glaze base.

• 3

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

• 4

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

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant.

• 7

  Return the chicken to the skillet and pour the orange glaze mixture over the top.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy sheen.

• 9

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