NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup snap peas

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp orange zest

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, tamari, minced ginger, minced garlic, orange zest, and arrowroot powder until smooth to create the glaze.

• 2

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

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add it to the hot skillet.

• 4

  Sauté the chicken until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

• 5

  Add the broccoli florets and snap peas to the same skillet with a tablespoon of water; cover and steam for 2 minutes until they are vibrant green and crisp-tender.

• 6

  Return the cooked chicken to the skillet and pour the orange glaze mixture over the chicken and vegetables.

• 7

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

• 8

  Serve the orange chicken and vegetables immediately over the warm cooked brown rice.