NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, honey, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth and well-combined.

• 2

  Cut the chicken breast into bite-sized pieces and season them evenly with sea salt and black pepper.

• 3

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

• 4

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through.

• 5

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

• 6

  In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas, sautéing for 3-4 minutes until they reach a tender-crisp texture.

• 7

  Return the cooked chicken to the skillet and pour the prepared orange sauce over the chicken and vegetables.

• 8

  Toss everything together constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 9

  Remove from heat and garnish with sesame seeds and thinly sliced green onions before serving.