NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  In a small mixing bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

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

• 5

  Toss in the broccoli florets and sliced red bell pepper, stir-frying for an additional 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Give the orange sauce a quick whisk and pour it over the chicken and vegetables.

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every ingredient.

• 8

  Serve the stir-fry immediately over the warm brown rice and garnish with sliced green onions.