NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp toasted sesame oil

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp arrowroot starch

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot starch in a small bowl to create the glaze.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until tender-crisp.

• 6

  Pour the orange glaze over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything beautifully.

• 7

  Sprinkle with red pepper flakes and serve immediately over the warm cooked brown rice.