NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Snap peas

0.5 tsp Avocado oil

2 tbsp Orange juice

1 tbsp Tamari

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth and well combined.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Incorporate the broccoli florets, sliced red bell pepper, and snap peas into the skillet, sautéing for 3 to 4 minutes until they are tender-crisp.

• 6

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

• 7

  Remove the skillet from the heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving hot.