NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 tbsp orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp green onion

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces.

• 2

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

• 3

  Whisk together the orange juice, coconut aminos, minced ginger, and minced garlic in a small ramekin.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Toss in the broccoli florets and sliced red bell pepper, sautéing for an additional 3-4 minutes until crisp-tender.

• 7

  Pour the orange sauce mixture over the chicken and vegetables, stirring constantly for 1 minute as the glaze thickens.

• 8

  Remove from heat and drizzle with toasted sesame oil.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with sliced green onions.