NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

2 tbsp orange juice

1 tsp orange zest

1 tbsp tamari

1 tsp honey

1 tsp minced ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat chicken breast dry and cut into 1-inch cubes, then toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add broccoli and bell peppers with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

• 6

  Return the chicken to the pan and pour the orange glaze over the mixture, stirring constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Serve the crispy orange chicken and vegetables immediately over the warm cooked brown rice.