NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Snap peas

2 tbsp Orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.5 tsp Sesame oil

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the orange glaze by whisking together the orange juice, orange zest, tamari, minced ginger, minced garlic, arrowroot powder, and sesame oil in a small bowl.

• 2

  Cut the chicken breast into bite-sized cubes and season 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 chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until they are bright and crisp-tender.

• 6

  Return the chicken to the skillet and pour the orange glaze over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.