NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked brown rice

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk orange juice, coconut aminos, and arrowroot powder in a small bowl to create the glaze.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add chicken to the skillet and sear until golden brown and cooked through, about 5 to 6 minutes.

• 5

  Remove chicken from the pan and set aside.

• 6

  Add broccoli, bell peppers, snap peas, ginger, and garlic to the same skillet and stir-fry for 3 to 4 minutes until tender-crisp.

• 7

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

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients.

• 9

  Remove from heat and stir in the toasted sesame oil.

• 10

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.