NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp fresh orange juice

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame oil

1 tsp toasted sesame seeds

1 pinch sea salt

1 pinch black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; add the broccoli, bell peppers, and snap peas to the same skillet.

• 6

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

• 7

  Return the cooked chicken to the pan and pour the prepared orange glaze over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

  Drizzle with sesame oil and serve immediately in a bowl, garnished with toasted sesame seeds.