NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup sugar snap peas

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp fresh orange juice

1 tsp orange zest

1 tbsp tamari

1 tsp minced fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared orange glaze over the chicken and vegetables, then drizzle with the toasted sesame oil.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats all ingredients beautifully.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.