NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp tamari

2 tbsp fresh orange juice

1 tsp orange zest

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sliced green onion

PREPARATION

• 1

  Pat the diced chicken breast dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the fresh orange juice, orange zest, tamari, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes without moving it to develop a golden, crispy crust, then flip and cook for another 2 minutes.

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for 3 minutes until the vegetables are vibrant and slightly softened.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly as the sauce bubbles and thickens into a glossy coating that clings to the ingredients.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with the sliced green onions for a fresh finish.