NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss with arrowroot powder, sea salt, and black pepper.

• 2

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

• 3

  Add chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove chicken from the pan and set aside.

• 5

  Add broccoli, sliced bell peppers, and snap peas to the same pan, sautéing until tender-crisp.

• 6

  In a small bowl, whisk together orange juice, coconut aminos, minced ginger, and minced garlic.

• 7

  Return chicken to the pan and pour the orange sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 9

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.