NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk orange juice, tamari, ginger, garlic, and arrowroot powder in a small bowl until the starch is fully dissolved.

• 2

  Season the chicken pieces evenly with sea salt and black pepper.

• 3

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

• 4

  Add chicken to the skillet, searing for 5-7 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Toss the broccoli florets and sliced bell peppers into the hot skillet, sautéing for 4 minutes until they reach a vibrant green and crisp-tender texture.

• 7

  Pour the orange sauce mixture into the skillet with the vegetables, stirring constantly as it begins to bubble and thicken.

• 8

  Return the cooked chicken to the skillet, tossing everything together until the pieces are thoroughly coated in the glossy glaze.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.