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

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 cup cooked brown rice

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

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

• 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 cook until golden brown and crispy on all sides, about 6 minutes.

• 5

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

• 6

  Cover and steam-fry the vegetables for 3 minutes until they are tender-crisp and vibrant.

• 7

  Whisk together the orange juice, coconut aminos, minced ginger, and garlic in a small jar.

• 8

  Return the chicken to the skillet, pour the orange sauce over the mixture, and stir for 1 minute until the sauce thickens and glazes the ingredients.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm brown rice garnished with sliced green onions.