NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and pat them dry with a paper towel.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 3 minutes until vibrant and crisp-tender.

• 6

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

• 7

  In a small jar, whisk together the fresh orange juice, coconut aminos, and honey.

• 8

  Return the chicken to the skillet and pour the orange sauce over the mixture.

• 9

  Simmer for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 10

  Garnish with toasted sesame seeds and serve immediately.