NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast, boneless skinless

1 cup Broccoli florets

0.5 cup Red bell pepper, sliced

0.25 cup Sugar snap peas

0.25 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Garnish with sesame seeds and serve immediately.