NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

0.5 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 sugar snap peas

2 tbsp fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup brown rice

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the fresh orange juice, orange zest, coconut aminos, grated ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet, spreading it out to sear for 3-4 minutes until the edges are golden and crispy.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for another 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

  Serve the hot stir-fry over the cooked brown rice for a balanced and flavorful meal.