NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp orange juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 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 them with sea salt and black pepper.

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, grated fresh 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 until it begins to shimmer.

• 4

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

• 5

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

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp, then return the chicken to the pan.

• 7

  Pour the orange glaze over the mixture and toss constantly for 1 minute until the sauce thickens and coats the ingredients.

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds and sliced green onions.