NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, minced ginger, minced garlic, and arrowroot powder until smooth.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli, sliced bell pepper, and snap peas to the same skillet.

• 6

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

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.

• 9

  Garnish with toasted sesame seeds and sliced green onions before serving.