NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 cup Brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, minced ginger, garlic, and arrowroot powder to create the glaze.

• 2

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

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli, bell peppers, and snap peas to the same skillet, stir-frying for 3-4 minutes until tender-crisp.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients thoroughly.

• 9

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