NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp arrowroot powder

1 tsp orange zest

0.13 tsp red pepper flakes

1 tbsp sliced green onions

PREPARATION

• 1

  Prepare the orange glaze by whisking together the orange juice, tamari, grated ginger, minced garlic, orange zest, red pepper flakes, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

  Add the chicken breast pieces to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  Add the broccoli florets and sliced red bell peppers to the same skillet with a tablespoon of water; cover with a lid to steam for 2 to 3 minutes until vibrant and crisp-tender.

• 6

  Return the cooked chicken to the skillet with the vegetables.

• 7

  Give the orange glaze a quick whisk and pour it over the chicken and vegetable mixture.

• 8

  Stir constantly for 1 minute until the sauce thickens into a glossy glaze that coats every piece.

• 9

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