NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tsp sesame oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic in a small bowl until smooth to create the glaze.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes until golden brown and cooked through.

• 5

  Add the broccoli, sliced bell peppers, and snap peas to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.