NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 cup brown rice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 2

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

• 3

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

• 4

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

• 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 another 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the orange glaze over the chicken and vegetables, tossing constantly for 1-2 minutes as the sauce thickens and coats everything beautifully.

• 8

  Remove from heat and drizzle with toasted sesame oil for an aromatic finish.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.