NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tbsp orange juice

1 tsp honey

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a small bowl.

• 2

  Season the chicken with sea salt and black pepper, then sprinkle with arrowroot powder, tossing until each piece is evenly coated.

• 3

  In a small jar or bowl, whisk together the tamari, orange juice, honey, and sesame oil to create the glaze.

• 4

  Heat the avocado oil in a large 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 3 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced ginger and garlic, cooking for 30 seconds until fragrant.

• 8

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

• 9

  Remove from heat and serve immediately.