NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, tamari, honey, and arrowroot powder until smooth.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, minced ginger, and minced garlic.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 7

  Return the cooked chicken to the skillet and pour the orange sauce mixture over the top.

• 8

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the warm, cooked brown rice.