NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cups Broccoli florets

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tsp Arrowroot powder

0.5 tbsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

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 bite-sized cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, raw honey, and arrowroot powder until the mixture is smooth and combined.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 5

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for about 30 seconds until very fragrant.

• 6

  Toss in the broccoli florets along with a tablespoon of water, then cover the pan for 2 minutes to lightly steam the broccoli until tender-crisp.

• 7

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

• 8

  Stir constantly for 1-2 minutes as the sauce simmers and thickens into a glossy, translucent glaze.

• 9

  Serve the orange chicken and broccoli immediately over the portion of warm cooked brown rice.

• 10

  Garnish the dish with sliced green onions and sesame seeds for a final touch of texture and flavor.