NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onion

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, and arrowroot powder until the powder is fully dissolved and set aside.

• 2

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

• 3

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

• 4

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

• 5

  Stir in the minced garlic, grated fresh ginger, and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Add the broccoli florets and 2 tablespoons of water to the pan, cover with a lid, and steam for 2-3 minutes until the broccoli is bright green and tender-crisp.

• 7

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

• 8

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

• 9

  Garnish with thinly sliced green onions and serve immediately.