NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

1 tbsp coconut aminos

0.5 tsp honey

1 tsp ginger root

1 clove garlic

0.5 tsp sesame oil

0.5 cup brown rice

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel, cut into bite-sized pieces, and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through, then remove chicken from the pan and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet, sautéing for 3-4 minutes until they are vibrant and crisp-tender.

• 6

  Pour the orange glaze into the skillet with the vegetables and simmer for 1-2 minutes until the sauce begins to thicken and turn glossy.

• 7

  Return the chicken to the skillet, drizzle with sesame oil, and toss everything together to ensure the chicken and vegetables are thoroughly coated in the sauce.

• 8

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