NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, coconut aminos, honey, and arrowroot powder to create the glaze and set aside.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

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

• 6

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

• 7

  Pour the prepared orange glaze into the skillet with the vegetables and stir constantly until the sauce begins to bubble and thicken.

• 8

  Return the cooked chicken to the skillet and toss everything together until the chicken and vegetables are thoroughly coated in the glossy sauce.

• 9

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