NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and cut into 1-inch cubes. In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside. Add the broccoli, sliced bell pepper, and snap peas to the same pan with a splash of water. Cover and steam for 2-3 minutes until tender-crisp.

• 5

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

• 6

  Remove from heat and drizzle with toasted sesame oil. Garnish with sesame seeds before serving.