NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 cup Broccoli florets

2 tbsp Fresh orange juice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Arrowroot starch

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Season the chicken cubes evenly with sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the fresh orange juice, coconut aminos, honey, minced ginger, minced garlic, and arrowroot starch until the starch is fully dissolved.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While the chicken cooks, steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

• 7

  Reduce the skillet heat to medium and pour the orange sauce mixture over the chicken.

• 8

  Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats the chicken.

• 9

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

• 10

  Serve the sticky orange chicken bites over the warm jasmine rice with the steamed broccoli on the side.