NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

2 tbsp fresh orange juice

1 tsp orange zest

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 onions

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside; immediately add the broccoli and sliced red bell peppers to the same pan with a splash of water.

• 7

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 8

  Return the chicken to the pan and pour the prepared orange glaze over the mixture.

• 9

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 10

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