NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tbsp tamari

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the fresh orange juice, tamari, honey, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the toasted sesame oil, broccoli florets, and sliced bell peppers, sautéing for 3-4 minutes until they reach a crisp-tender texture.

• 5

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly for 1 minute until the sauce becomes thick and glossy.

• 6

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