NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp fresh orange juice

1 tsp orange zest

1 tsp fresh ginger

2 cloves garlic

1 tsp toasted sesame oil

1 tbsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, fresh orange juice, orange zest, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until they are golden brown and fully cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate; add the broccoli florets and sliced red bell pepper to the same pan.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and maintain a bright color.

• 7

  Return the cooked chicken to the skillet and pour the prepared orange-ginger sauce over the chicken and vegetables.

• 8

  Toss everything together for 1-2 minutes until the sauce coats the ingredients and the aroma is fragrant.

• 9

  Remove from the heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving immediately.