NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame 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 fresh ginger

1 clove garlic

0.25 cup cooked brown rice

PREPARATION

• 1

  In a medium bowl, toss the cubed chicken breast with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a separate small jar, whisk together the orange juice, coconut aminos, fresh ginger, and minced garlic.

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet, stir-frying for 3-4 minutes until crisp-tender.

• 6

  Pour the orange sauce into the pan and stir constantly for 1-2 minutes until the glaze thickens and looks glossy.

• 7

  Serve the chicken and vegetable mixture immediately over the warm cooked brown rice.