NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp cornstarch

1 tbsp avocado oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the chicken in a bowl and toss with cornstarch, sea salt, and black pepper until each piece is lightly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the pan in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on the outside.

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan.

• 7

  Sauté the vegetables for 3-4 minutes, adding a splash of water if needed to steam them slightly until they are bright green and tender.

• 8

  Return the chicken to the pan and pour the orange sauce over the top, stirring for 1-2 minutes until the glaze bubbles and thickens.

• 9

  Serve immediately, garnished with a sprinkle of sesame seeds for extra crunch.