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

0.5 cup snap peas

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch uniform cubes.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 3

  Prepare the glaze by whisking together the fresh orange juice, coconut aminos, minced fresh ginger, and minced garlic in a small glass bowl.

• 4

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

• 5

  Add the chicken to the hot skillet in a single layer and sear for 5-6 minutes, turning occasionally, until the exterior is golden brown and the meat is cooked through.

• 6

  Transfer the cooked chicken to a plate and set it aside.

• 7

  Add the broccoli florets, sliced red bell pepper, and snap peas to the same skillet, adding a tablespoon of water to help steam-sauté the vegetables for 3-4 minutes until tender-crisp.

• 8

  Return the chicken to the skillet and pour the orange glaze mixture over the chicken and vegetables.

• 9

  Stir the mixture constantly for 1-2 minutes over medium heat until the sauce bubbles and thickens into a glossy glaze.

• 10

  Serve the stir-fry immediately over a bed of warm cooked brown rice.