NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1.5 tsp avocado oil

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 tsp garlic

1.5 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the orange juice, coconut aminos, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large 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 and crispy.

• 5

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

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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