NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

1 tbsp arrowroot powder

1 tsp avocado oil

0.25 cup orange juice

2 tbsp coconut aminos

1 tsp raw honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

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

• 3

  In a small jar or bowl, whisk together the orange juice, coconut aminos, raw honey, minced ginger, and minced garlic to create the stir-fry glaze.

• 4

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

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are crispy and golden brown.

• 6

  Add the broccoli florets to the pan with two tablespoons of water, then cover with a lid for 2 minutes to steam until bright green and tender-crisp.

• 7

  Remove the lid and pour the orange glaze over the chicken and broccoli.

• 8

  Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.

• 9

  Turn off the heat, drizzle with sesame oil, and sprinkle with sesame seeds before serving immediately.