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

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes.

• 2

  Place chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, about 5 to 6 minutes, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water, covering for 2 minutes to steam until crisp-tender.

• 6

  While the vegetables cook, whisk together the orange juice, coconut aminos, grated ginger, minced garlic, and sesame oil in a small bowl.

• 7

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

• 8

  Stir-fry for another 1 to 2 minutes until the glaze thickens and coats the ingredients thoroughly.