NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 tsp toasted sesame oil

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden and crispy, then set aside on a plate.

• 6

  Add the broccoli, red bell pepper, and sugar snap peas to the same skillet, stir-frying for 3 minutes until vibrant and tender-crisp.

• 7

  Return the chicken to the pan and pour the orange sauce over the mixture, simmering for 1-2 minutes until the sauce thickens and coats everything.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.