NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tsp Honey

1 clove Garlic

1 tsp Fresh ginger

0.5 tsp Arrowroot starch

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, orange zest, tamari, honey, minced garlic, grated ginger, and arrowroot starch until the mixture is smooth.

• 2

  Season the diced chicken breast evenly with the 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 sauté for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Serve the stir-fry immediately over the warmed, cooked brown rice.