NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces, pat dry with a paper towel, and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, and red pepper flakes to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are bright green and crisp-tender.

• 7

  Return the chicken to the skillet and pour the orange glaze over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Serve the crispy orange chicken and vegetables over the warm cooked brown rice.