NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

1 tsp arrowroot powder

1 tsp sesame oil

2 tbsp orange juice

1 tbsp tamari

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a separate small jar, whisk together the orange juice, tamari, honey, minced garlic, and grated fresh ginger to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

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