NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are tender-crisp and bright in color.

• 7

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

• 8

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

• 9

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