NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup orange juice

1 tbsp tamari

0.5 tbsp honey

1 tsp fresh ginger

1 clove garlic

1.5 cups broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.5 tsp toasted sesame oil

1 tsp cornstarch

1.5 cups cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, minced ginger, and cornstarch until the mixture is smooth.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet, adding a splash of water to steam-sauté until they are crisp-tender.

• 7

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

• 8

  Stir the mixture constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 to 4 minutes until it is tender and heated through.

• 10

  Portion the cauliflower rice into a bowl and top with the orange chicken stir-fry, finishing with a drizzle of toasted sesame oil.