NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp orange juice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

0.5 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, minced ginger, and minced garlic 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 sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the edges are golden and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Serve the crispy orange chicken and vegetables immediately over the warm cooked brown rice.