NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

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

• 2

  In a small glass jar or bowl, whisk together the fresh orange juice, coconut aminos, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken pieces until they are golden brown and cooked through.

• 4

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

• 5

  Pour the orange glaze over the chicken and vegetables, stirring constantly for about 1 minute until the sauce thickens into a glossy coating.

• 6

  Remove the skillet from the heat and garnish the stir-fry with sesame seeds and thinly sliced green onions before serving immediately.