NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 cup broccoli florets

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, and arrowroot powder until smooth to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes, then remove chicken from the pan and set aside.

• 5

  Add the broccoli florets to the same skillet with a tablespoon of water; cover with a lid to steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Remove the lid and stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the cooked chicken to the skillet and pour the orange glaze mixture over the ingredients.

• 8

  Toss constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.

• 9

  Garnish with thinly sliced green onions and serve immediately.