NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp fresh orange juice

1 tbsp tamari

1 tsp grated ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the broccoli, bell peppers, and snap peas with a splash of water, covering for 2 minutes to steam-soften.

• 5

  Whisk together the orange juice, tamari, grated ginger, minced garlic, and toasted sesame oil in a small bowl.

• 6

  Return the chicken to the pan, pour the orange sauce over the mixture, and toss for 1-2 minutes until the glaze thickens and coats everything.

• 7

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