NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and pat them thoroughly dry with a paper towel.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the hot skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets and sliced red bell pepper to the skillet, stir-frying for another 3 minutes until the vegetables are tender-crisp.

• 7

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

• 8

  Remove from heat and serve the stir-fry immediately over the warm cooked brown rice.