NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 cups broccoli florets

1 tsp avocado oil

0.25 cup orange juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

2 cloves garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the orange juice, coconut aminos, rice vinegar, minced fresh ginger, minced garlic, and arrowroot powder until no clumps remain.

• 3

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

• 4

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

• 5

  Add the broccoli florets to the skillet along with 2 tablespoons of water, then immediately cover with a tight-fitting lid to steam for 2-3 minutes until tender-crisp.

• 6

  Remove the lid and pour the prepared orange sauce mixture over the chicken and broccoli.

• 7

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

• 8

  Garnish with sliced green onions and sesame seeds before serving immediately.