NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Orange juice

0.5 tbsp Honey

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the orange juice, honey, tamari, minced ginger, and minced garlic to create the glaze.

• 3

  Heat one teaspoon of sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, then remove the chicken and set aside.

• 5

  Add the remaining teaspoon of sesame oil to the pan and stir-fry the broccoli and sliced bell peppers for 3-4 minutes until tender-crisp.

• 6

  Pour the orange glaze into the skillet with the vegetables and simmer for 1-2 minutes until the sauce begins to thicken.

• 7

  Return the crispy chicken to the pan and toss everything together until the chicken is well-coated and the sauce is glossy.

• 8

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