NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado oil

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

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

  Place the chicken in a bowl and toss with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.

• 6

  Add the broccoli florets and sliced bell peppers to the same skillet with a tablespoon of water, cover, and steam for 2 minutes until tender-crisp.

• 7

  Return the chicken to the skillet and pour the orange glaze over the mixture.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

• 9

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