NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 whole red bell pepper

0.25 cup orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.33 cup cooked jasmine rice

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes. In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken in a single layer and sear for 3-4 minutes until golden brown and crispy on all sides.

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are bright and crisp-tender.

• 5

  Pour the orange glaze over the chicken and vegetables. Toss continuously for 1-2 minutes until the sauce thickens and coats everything in a glossy sheen.

• 6

  Serve the stir-fry immediately over the warm jasmine rice and garnish with thinly sliced green onions.