NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3 minutes until the vegetables are tender-crisp and vibrant.

• 7

  Pour the prepared orange glaze over the chicken and vegetables, stirring constantly as the sauce bubbles and thickens into a glossy coating.

• 8

  Remove from heat once the chicken is cooked through and the sauce has reached a sticky, syrupy consistency.