NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

2 tbsp orange juice

1.5 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1.5 cup broccoli florets

0.5 cup red bell pepper

1 tbsp green onions

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, coconut aminos, minced garlic, and grated ginger to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

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

• 6

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly until the sauce thickens and coats everything beautifully.

• 7

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