NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

2 cup Broccoli florets

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  Place the chicken cubes in a bowl and toss with arrowroot starch, sea salt, and black pepper until each piece is lightly and evenly coated.

• 3

  In a small glass jar or bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, honey, grated ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 6

  Add the broccoli florets to the skillet along with 2 tablespoons of water; cover immediately with a lid and steam for 3 minutes until vibrant green.

• 7

  Remove the lid and pour the prepared orange sauce over the chicken and broccoli.

• 8

  Stir constantly for 1-2 minutes as the sauce simmers and thickens into a glossy glaze that coats the ingredients.

• 9

  Remove from heat and garnish with sesame seeds and thinly sliced green onions before serving.